Blackstone Catfish with Citrus Gremolata
Blackstone Catfish with Citrus Gremolata is a great, healthy recipe for the griddle!
Gremolata is kind of like a pesto, only made with parsley instead of basil.
And with some sort of citrus fruit, traditionally lemon.
I wanted to be a little extra and use a mix of citrus fruits… so I went with a trio of lemon, lime, and orange.
How to make Blackstone Catfish with Citrus Gremolata
First cut most of the stems off a bunch of fresh parsley.
And put it in a food processor.
Then add some zest from each a lemon, lime, and orange.
I used my microplane grater to get about 1/2 tablespoon of zest from each.
Then add in a tablespoon or two of juice from each the lemon, lime, and orange.
Along with garlic, olive oil, kosher salt, pepper, and crushed red pepper flakes.
And blend until smooth.
Season the catfish fillets lightly with kosher salt and pepper, I also added crushed red pepper flakes for some spice.
I sliced some of the fruit to add as garnish, but that’s optional.
Preheat the Blackstone griddle to medium heat for a few minutes.
Then add your favorite griddle cooking oil of choice and the fish.
Cook the fish on the griddle for 4 to 6 minutes per side.
If you want to add the fruit slices to the griddle for a moment, it does make for a cool presentation.
Spoon some of the gremolata over the catfish a minute or two before they are ready.
Blackstone Catfish with Citrus Gremolata is so healthy and fresh!
What a stunning (and equally delicious) dinner all made on the griddle!
This does make more gremolata than we used, so I froze the extra in a covered container.
It will be PERFECT to cook with some shrimp on the griddle very soon!
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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
And Blackstone Garlic Herb Salmon
Blackstone Griddle Side Dishes
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Blackstone Catfish with Citrus Gremolata
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 bunch flat leaf parsley (most of the stems removed)
- 1 lemon
- 1 lime
- 1 orange
- 1/3 cup olive oil
- 2 to 3 cloves garlic
- kosher salt, 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
- Put the parsley in a food process or blender. Use a microplane grater to zest the lemon, lime, and orange. Add about 1/2 tablespoon of zest from each of the lemon, lime, and orange. Then add about a tablespoon or 2 of the fresh squeezed juice from each citrus fruit.
- Add the olive oil, garlic, kosher salt, pepper, and crushed red pepper flakes. Blend until smooth.
- Season the fillets (lightly) with kosher salt and pepper and preheat the griddle to medium for several minutes. Add some cooking oil of choice and the catfish fillets.
- Cook the catfish 4 to 6 minutes per side. Spoon some of the gremolata over top during the last 1 to 2 minutes of cooking. Place some slices of lemon, lime, and orange on the griddle for a minute if desired.
- Garnish the catfish fillets with the slices of citrus and more gremolata to serve over top.Note: Extra gremolata can be stored in a covered container in the freezer for up to 2 months.
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