Big Ray's Greek Grilled Catfish Recipe

Big Ray's Greek Grilled Catfish Recipe

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"I enjoy grilling out all year, no matter what the weather. I came up with this recipe by experimenting because my wife would eat fish everyday for every meal if I would cook it. Our whole family likes the unique taste of this dish."
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Ingredients

35 m servings 359 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat grill for medium heat and lightly oil the grate.
  2. Season both sides of each catfish fillet with Greek seasoning. Sprinkle feta cheese and mint over one side of each fillet; drizzle olive oil over the cheese and mint. Beginning with narrower end, roll fish tightly around the filling and secure with a toothpick.
  3. Cook on preheated grill until the fish flakes easily with a fork, 20 to 25 minutes.

Footnotes

  • Cook's Note:
  • These can also be baked in an oven at 350 degrees F (175 degrees C) for 30 to 35 minutes.

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