Take a break from fried fish and put this flaky and fresh, all-in-one meal on the menu.
Grilled Catfish and Market Vegetables
Makes 4 servings
Ingredients
- ½ cup unsalted butter, softened
- 1 tablespoon chopped fresh parsley
- 1 tablespoon sliced fresh chives
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ pound squash, sliced ¼ inch thick
- ½ pound zucchini, sliced ¼ inch thick
- 4 (7- to 8-ounce) catfish fillets
- ½ cup sliced sweet onion
- 1 cup halved cherry tomatoes
- Grilled bread, to serve
- Garnish: chopped fresh parsley, fresh chives
Instructions
- Preheat grill to medium-high heat (350° to 400°).
- In a small bowl, whisk together butter, parsley, chives, salt, and pepper, stirring until smooth.
- Cut 4 (18x15-inch) pieces of foil. On each piece of foil, arrange squash and zucchini, overlapping slices. Place 1 catfish fillet on top of squash mixture; top with onion. Arrange tomatoes around fillet. Top with about 2 tablespoons butter mixture. Fold foil over fillet and vegetables and crimp edges to seal.
- Grill foil packets until vegetables are tender and fish flakes easily, 15 to 20 minutes.
- Serve with grilled bread. Garnish with parsley and chives, if desired.
Notes
RECIPE FOR SUCCESS
To make this easy summer meal without a grill, preheat the oven to 400°. Place the foil packets on a rimmed baking sheet and bake until the vegetables are tender and fish flakes easily, 20 to 25 minutes.
To make this easy summer meal without a grill, preheat the oven to 400°. Place the foil packets on a rimmed baking sheet and bake until the vegetables are tender and fish flakes easily, 20 to 25 minutes.
