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Barbecue-glazed catfish fillets served with coleslaw, shredded carrots, and cherry tomatoes, garnished with lemon and parsley.

BBQ Catfish with Coleslaw

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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Ingredients Method

Ingredients
  

  • 4-6 Heartland U.S. Farm-Raised Catfish Frozen Fillets
  • ¼ cup BBQ sauce
  • 1 to 2 tbsp BBQ dry rub
  • 2 tbsp olive oil
  • 1 medium cabbage
  • 3 medium carrots peeled and shredded
  • ½ cup chopped parsley
  • 1 cup mayonnaise
  • 2 tbsp apple cider
  • 2 tbsp Dijon mustard
  • 1 tsp celery seeds
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1 to 2 tsp sugar or honey

Method
 

  1. Wash and pat fillets dry. Rub with oil and coat with your choice of BBQ dry rub.
  2. Heat grill or stove to medium high; coat lightly with oil.
  3. Cook catfish for approximately 3-5 minutes, depending on thickness then flip and cook other side another 3-5 minutes. Brush the top of the cooked side with your choice of BBQ sauce while the other side is cooking.
  4. Flip and brush other side with BBQ sauce.
  5. Remove from heat, cover and let rest while you prepare your coleslaw.
  6. Quarter cabbage and remove core. Cut each quarter in half, finely shred and place in large bowl.
  7. Add shredded carrots and parsley to cabbage and mix.
  8. In a separate bowl, combine mayonnaise, vinegar, mustard, celery seeds, salt and pepper. Adjust ingredients to desired taste.
  9. Pour dressing over the cabbage and mix well.
  10. Plate with your BBQ Heartland Catfish and enjoy!