Ingredients
Scale
- 2 large whole catfish
- 1 tsp Kosher salt
- 1 tsp chili powder
- 1/2 tsp ground black pepper
- olive oil, for basting the cedar planks
- 2 cedar planks
Cilantro Lime Sauce:
- 1/3 cup finely chopped cilantro, fresh
- 1 tbsp lime juice
- 1/2 tbsp olive oil
- 1/2 cup nonfat Greek yogurt
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Instructions
- PREPARE the cedar planks. Soak the planks in water for two hours prior to grilling. This helps prevent the planks from catching on fire while on the grill.
- BRUSH the top of the planks where the catfish will go with cooking oil before setting the catfish on the planks to prevent the catfish from sticking.
- TAKE your catfish out of the fridge and let them come to room temperature, about 15-20 minutes. Mix the salt, pepper and chili powder together in a small dish, and then sprinkle both sides of the catfish with the seasoning. Rub the seasoning in to ensure it covers the whole catfish.
- HEAT your grill to 350 degrees F or to medium heat. Once heated, place your whole catfish on the planks and transfer them to the grill. Using a plank for each fish allows them to cook evenly without overcrowding.
- GRILL your catfish until they are fully cooked through, around 15-20 minutes.
- REMOVE the planks while wearing special grill mitts or carefully transfer the fish from the plank to a serving platter with a spatula once the catfish are fully cooked through. If using the spatula method, make sure to take the planks off the grill too.
- LET the the catfish cool slightly and add all of the ingredients for the cilantro-lime sauce to a blender or food processor.
- BLEND for about 30 seconds until all the ingredients are combined. Pour the sauce into a serving dish, plate your catfish and dig in!
- Prep Time: 2 Hrs 30 Mins
- Cook Time: 15-20 Mins