Temperatures here on the Gulf Coast are moderate in winter, so we enjoy grilling out all year. My husband, Larry, came up with this recipe by experimenting. Our whole family likes the unique taste of this dish. —Rita Futral, Ocean Spring, Mississippi
- 6 catfish fillets (8 ounces each)
- Greek seasoning to taste
- 4 ounces feta cheese, crumbled
- 1 tablespoon dried mint
- 2 tablespoons olive oil
- Sprinkle both sides of fillets with Greek seasoning. Sprinkle each fillet with 1 rounded tablespoon feta cheese and 1/2 teaspoon mint. Drizzle 1 teaspoon oil over each. Roll up fillets and secure with toothpicks.
- Grill over medium heat 20-25 minutes or until fish flakes easily with a fork. Or, place fillets in a greased baking dish and bake at 350° 30-35 minutes or until fish flakes easily with fork. Yield: 6 servings.
Originally published as Greek Grilled Catfish in Taste of Home June/July 1993, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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