I cooked this last night. Ive been eating alot of catfish and wanted to try something besides frying. I dont cook much and this was easy for me to make. It was amazing. Even my kids raved about it.


Barbequed Catfish With Summer Grilled Corn Relish
Ingredients For the catfish:
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon pure chili powder, preferably medium hot
1 teaspoon ground cumin
2 teaspoons dark brown sugar
2 1/2 teaspoons paprika
6 U.S. Farm-Raised Catfish fillets (I used 4 large filets)

Ingredients For the corn relish:
2 ears corn, husked (I used a can of whole kernel corn)
2 1/2 teaspoons fruity olive oil (extra virgin for me)
2 large cloves garlic, minced
2 large ripe tomatoes
2 1/2 tablespoons lemon juice (I used a very small lime)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For grilling catfish:
Olive oil
Barbeque sauce, purchased or homemade (KC Masterpiece for me)


1. To marinate the catfish, mix salt, pepper, chili powder, cumin, brown sugar and paprika in a small bowl. Spread evenly over both sides of catfish fillets, place on a dish and cover with plastic wrap. Refrigerate at least 4 hours or preferably overnight. (I thickly coated both sides of my filets with this stuff)
2. About 1 hour before serving, prepare charcoal for grilling and let burn until coals are hot.
3. To prepare the corn relish, brush corn lightly with some of the olive oil and lay on the grill rack over the hot coals. Grill, turning often, until golden on all sides. Cool. Cut kernels from cobs with a sharp knife into a large bowl. (There should be about 1 1/3 cups.) (I grilled my olive oil coated canned kernels of corn on a tight mesh on the grill)
4. Heat remaining olive oil in a small skillet over medium-low heat. Add garlic and cook, stirring often, about 10 minutes or until very soft and fragrant. Cool and add to bowl of corn kernels.
5. Cut tomatoes in half and gently squeeze out seeds and discard. Dice the tomatoes. (There should be about 1 1/3 cups.) Add tomatoes to corn mixture. Mix in lemon juice(lime for me), salt and pepper. Taste salad and adjust seasonings if desired.
6. To grill the catfish, brush the marinated fillets with olive oil and lay on the grill over the hottest part of the fire. After about 30 seconds, turn fillets 90 degrees and grill on the same side for 30 seconds longer. Move the fillets to a cooler part of the fire and cook 2 minutes longer on that side. Turn over and cook 3 to 4 minutes on the other side, or until fish flakes easily when tested with a fork. Just before the fillets are done, brush with barbecue sauce. (my filets took longer to cook as they were thick. I just lightly brushed one side with the barbque sauce)
7. Place the grilled catfish on serving plates and spoon corn relish over them.

sounds great I think i need to try this

I tried this last night minus the corn.The barbeque sauce I used was Sweet Baby Ray's Honey Barbeque and this was the best non fried catfish I have ever had.If you have ever tried the Firecracker Tilapia at Chile's Restraurant this is pretty close.I will definately be cooking this again.
Thanx for the recipe Nate

i've tried it on a hot grill one minute on both sides and then moved it to my smoker (while i was smoking a couple chickens) and let it get some mesquite smoke at about 250degrees for about 12 minutes, mmmMMMmmm, i just brushed with a buttery light bbq sause, and man ol man.... i'm gonna try that corn relish this weekend for old man day.

Sounds Great Nathan...will give it a try this weekend!