Blackstone Catfish with Citrus Gremolata is a bright, healthy dish cooked on the griddle.
Gremolata is similar to pesto but uses parsley as the base and is brightened with citrus. Instead of just lemon, this version combines lemon, lime, and orange for a lively, layered flavor.
How to make Blackstone Catfish with Citrus Gremolata
Start by removing most of the stems from a bunch of flat-leaf parsley and place the leaves in a food processor or blender.
Use a microplane to zest one lemon, one lime, and one orange—about 1/2 tablespoon of zest from each fruit works well.
Add about a tablespoon or two of fresh juice from each citrus, then add 1/3 cup olive oil, 2–3 cloves of garlic, kosher salt, black pepper, and a pinch of crushed red pepper flakes to taste.
Blend until the mixture is smooth and vibrant. Taste and adjust salt, pepper, or acidity if needed.
Lightly season catfish fillets with kosher salt and pepper; add crushed red pepper flakes if you like a bit of heat. Optionally slice some citrus for garnish or quick searing.
Preheat your Blackstone griddle or flat top to medium heat for a few minutes. Add a thin layer of your preferred griddle oil, then place the seasoned fillets on the hot surface.
Cook the catfish about 4–6 minutes per side, depending on thickness, until the fish flakes easily with a fork and has a light golden sear.
If you like, place citrus slices on the griddle for a minute to warm and slightly caramelize them—this adds a nice presentation and a subtle smoky-sweet note.
During the last minute or two of cooking, spoon the gremolata over the fillets so the herb-citrus sauce warms and melds with the fish.
Blackstone Catfish with Citrus Gremolata is so healthy and fresh!
The result is a visually striking, flavorful dinner that’s fresh and light. The citrus gremolata adds brightness and herbaceous depth to the mild catfish.
This recipe usually yields more gremolata than you need for a single meal. Store the extra in a sealed container in the freezer for up to two months—frozen gremolata thaws well and makes a great finishing sauce for shrimp, other fish, or grilled vegetables.
If you like Blackstone Catfish with Citrus Gremolata, you might also like these griddle recipes…
Blackstone Salmon Burgers with Avocado Sauce
Blackstone Chicken with Avocado Chimichurri
Blackstone Garlic Herb Salmon
Blackstone Griddle Side Dishes
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Blackstone Catfish with Citrus Gremolata
Cheri Renee
Equipment
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Blackstone Griddle
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Flat Top Grill/ Griddle
Ingredients
- 1 bunch flat leaf parsley (most stems removed)
- 1 lemon
- 1 lime
- 1 orange
- 1/3 cup olive oil
- 2 to 3 cloves garlic
- kosher salt, black pepper, crushed red pepper flakes
- 4 catfish fillets
- cooking oil of choice for the griddle
- Optional: slices of lemon, lime, and orange for garnish
Instructions
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Place the parsley in a food processor or blender. Zest the lemon, lime, and orange with a microplane and add about 1/2 tablespoon of zest from each. Add about 1–2 tablespoons of fresh juice from each citrus fruit.
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Add the olive oil, garlic, kosher salt, black pepper, and crushed red pepper flakes. Blend until smooth and taste to adjust seasoning.
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Season the fillets lightly with kosher salt and black pepper. Preheat the griddle to medium for several minutes, add a little cooking oil, then place the catfish on the hot surface.
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Cook the catfish 4–6 minutes per side, depending on thickness. Spoon gremolata over the fillets during the last 1–2 minutes of cooking. If desired, sear citrus slices on the griddle for a minute to warm and caramelize.
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Garnish the cooked fillets with the citrus slices and additional gremolata, then serve immediately.
Note: Extra gremolata freezes well in a covered container for up to two months.
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