Grilled Cajun-Spiced Catfish with Niobrara River Lemon Herb Sauce
Fresh catfish fillets seasoned with a smoky Cajun rub and grilled, served alongside a bright lemon and herb sauce inspired by the Niobrara River's fresh water flavors. This american-inspired seafood ready in about 25 minutes blends about 6 ounces each catfish fillets, tablespoons olive oil, teaspoon smoked paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4, about 6 ounces each catfish fillets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 cup mayonnaise
- 1 teaspoon honey
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat grill to medium-high heat (about 400°F). In a small bowl, combine 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Step 2: Pat 4 catfish fillets dry and brush both sides with 2 tablespoons olive oil. Rub the spice mixture evenly over both sides of each fillet.
- Step 3: Place fillets on the grill and cook for 4-5 minutes per side, or until the fish flakes easily with a fork and has grill marks.
- Step 4: While fish cooks, whisk together 3 tablespoons fresh lemon juice, 1/4 cup mayonnaise, 1 teaspoon honey, 2 tablespoons chopped fresh parsley, and 1 tablespoon chopped fresh dill in a small bowl until smooth.
- Step 5: Remove catfish from grill and serve immediately drizzled with the lemon herb sauce.
Frequently asked questions
How long does Grilled Cajun-Spiced Catfish with Niobrara River Lemon Herb Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Cajun-Spiced Catfish with Niobrara River Lemon Herb Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Cajun-Spiced Catfish with Niobrara River Lemon Herb Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Cajun-Spiced Catfish with Niobrara River Lemon Herb Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Cajun-Spiced Catfish with Niobrara River Lemon Herb Sauce?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
