June 2017
Homeplace & Community

CHEF'S CORNER: Summertime Sizzles

With Grilled Alabama Catfish

Summertime is upon us and I can’t think of a better time to gather with friends and family and enjoy the outdoors. In this issue, I will give you a great recipe for Alabama farm-raised catfish on the grill that should be a big hit for those hot days at the lake or pool. There is also a wonderful way to cook whole catfish, other than the traditional fry (that we all love!). And, just in case you cook too much, I’ll give you a way to utilize any leftover fish you might have for a midnight or midmorning snack. Hope you enjoy!



Filleted or whole, Alabama farm-raised catfish is great on the grill for summertime outdoor gatherings.


2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon black pepper, freshly ground
¼ teaspoon cayenne pepper
4 boneless catfish fillets
Olive oil, for brushing

In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper and cayenne. Season catfish fillets liberally with seasoning all over.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush fillets lightly with oil all over. Place catfish on grill and cook until blackened and fish flakes easily with a fork, about 3 minutes per side.

Transfer fish to a platter and let rest for 5 minutes.



6 whole catfish, cleaned (about 1-1½ pounds each)
4 ounces butter, (1 stick) melted
2/3 cup lemon juice
Dash Tabasco sauce
1 teaspoon prepared mustard
2 Tablespoons Worcestershire sauce
1 teaspoon salt, preferably kosher
1 teaspoon pepper, freshly ground
1 teaspoon chili powder

In a bowl, whisk together basting sauce ingredients.

On well-oiled grill or grilling basket over medium coals, place catfish. Grill, basting frequently, for about 20 minutes; turn and continue grilling for about 15 minutes or until fish flakes easily with a fork.




Smoked Catfish Dip

8 ounces catfish fillet cooked (use leftover from other grilled recipes or bake in oven)
1 (8-ounce) package cream cheese, softened slightly
1½ teaspoons liquid smoke
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon salt
Dash pepper sauce (e.g. Tabasco)
½ teaspoon paprika

In a bowl, using a stand mixer or hand mixer, blend well all ingredients. Taste; adjust seasonings to your liking. Be careful adding more liquid smoke, a little goes a long way! When ready to serve, try adding a light sprinkling of paprika over the top for decoration.


Brian Taylor CEC, CCE is the corporate executive chef for SouthFresh Farms.