Barbecued Catfish

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(Recipe ID: 681)

Serves 6

Preparation time: 45 minutes

Source: Vito De Carolis

The deep south by way of Italy.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store.

  • 2 pounds Catfish Fillets, cut in serving size pieces
  • 1 Tablespoon Dark Brown Sugar
  • 1 teaspoon Sea Salt with Aromatic Lemon Peel *

    Sosalt suggested

  • 1/2 teaspoon Fresh Ground Black Peppercorn *
  • 1/2 Tablespoon Garlic, finely chopped
  • 1/2 Tablespoon Onion, finely chopped
  • 2 teaspoons Worcestershire Sauce
  • 1/4 cup Apple Vinegar
  • 1/4 cup Tomato Ketchup
  • 1/4 cup Cooking Extra Virgin Olive Oil *

    Caroli suggested

  • Cooking Spray


  1. Arrange fillets in a shallow, ceramic or glass baking dish.
  2. In a bowl, mix brown sugar, seasoned salt, pepper, garlic, onion, Worcestershire sauce, apple vinegar and ketchup with a whisk.  Add olive oil and whisk into an emulsion.
  3. Spread the sauce over the catfish fillets and let stand refrigerated for about 15 minutes. Turn the fillets, spread the sauce and let stand refrigerated for another 15 minutes.
  4. Liberally spray the rungs of hinged wire grills with cooking spray.  Arrange fillets on the grills, brush sauce onto them and cook 4 to 5 inches from the coals for 6 minutes with the grill cover down.  Baste with more sauce, turn and cook for an additional 6 minutes.        Note:  If your grill does not have a cover, use an aluminum foil tent, or cook for 8 or more minutes on each side or long enough to cook fish until it flakes with a fork.
  5. Remove fish to a platter and serve it at once.