Catfish always reminds me of summer cookouts by the lake. My uncle Jimmy would toss seasoned fillets on a charcoal grill, and we’d all stand around with paper plates, waiting for that crispy edge and spicy bite. This version brings back those memories — with a little twist of heat and a fresh squeeze of lemon. It’s Southern comfort, grilled and guilt-free.

Ingredients:

• 4 catfish fillets (about 6 oz each)

• 1 tbsp olive oil

• Juice of 1 lemon

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp cayenne pepper (adjust to taste)

• ½ tsp black pepper

• ½ tsp salt

• Optional: hot sauce, for serving

• Lemon wedges and chopped parsley for garnish

Instructions:

1. Preheat grill
   Heat your grill or grill pan to medium-high. Clean and oil the grates to prevent sticking.

2. Season the catfish
   Pat fillets dry. In a small bowl, mix olive oil, lemon juice, and spices into a paste. Rub evenly over both sides of each fillet.

3. Grill the fish
   Place catfish directly on the grill. Cook 3–4 minutes per side, or until the fish is opaque and flakes easily with a fork. Use a wide spatula to flip carefully.

4. Serve
   Plate with lemon wedges, sprinkle with parsley, and add a few dashes of hot sauce if you like extra heat. Serve with grilled veggies, corn on the cob, or a crisp slaw.

Nutrition (per serving):

Serves: 4 | Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 minutes
Calories: 250 | Protein: 27g | Carbs: 1g | Fat: 15g | Fiber: 0g | Sugar: 0g