Ingredients:

  • 4 (6-8 ounce) catfish fillets
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon Creole seasoning
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives

Instructions:

  1. In a mixing bowl, combine the softened butter, minced garlic, Creole seasoning, lemon juice, parsley, and chives. Mix well. Refrigerate for 15 minutes.
  2. Pat the catfish fillets dry. Combine olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Brush over the catfish fillets.
  3. Preheat the grill to medium-high heat (375-400°F). Clean the grill grates.
  4. Place the catfish fillets on the grill. Grill for 4-6 minutes per side, until cooked through. Internal temperature should reach 145°F (63°C).
  5. Remove the catfish from the grill and top with Creole butter. Serve immediately.