Grilled Catfish Fillets with Summer Garden Succotash – TCI

Grilled Catfish Fillets with Summer Garden Succotash

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets
  • 2 ¼ tablespoons olive oil
  • 3 teaspoons salt
  • 1 ½ teaspoons pepper
  • 4 cloves garlic, minced
  • 2 ears corn
  • 1 bunch asparagus, trimmed
  • 1 red onion, sliced in thick rounds
  • 2 yellow bell peppers
  • 2 red bell peppers
  • 2 zucchini, sliced
  • 1 pint cherry tomatoes, halved
  • ½ cup lemon thyme vinaigrette

How to prepare:

Heat grill to medium-high.

Brush fillets with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt, ½ teaspoon pepper and garlic.

Place fillets on grill, and cook for 3 minutes; flip, and continue cooking 3 minutes or until done.

Summer Succotash:

Preheat grill to high.

In a large bowl, combine remaining oil, salt and pepper. Add vegetables, except tomatoes, and toss to evenly coat with oil mixture.

Grill vegetables 5 to 7 minutes or until done. Remove from grill, and chop all vegetables into bite-size pieces.

Place vegetables in bowl, and add tomatoes. Toss with lemon thyme vinaigrette.