Grilled Catfish with Coconut and Scotch Bonnet Marinade

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh catfish fillets marinated in creamy coconut milk and fiery Scotch bonnet, grilled to golden perfection with bright lime notes. This Nigerian-inspired grilling recipe, ready in about 30 minutes, pairs catfish fillets, coconut milk, Scotch bonnet pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 10 min Serves 4 Nigerian cuisine 280 cal/serving

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Ingredients

4 (6 oz each) catfish fillets
1/4 cup coconut milk
1 Scotch bonnet pepper
2 cloves garlic
1 tbsp lime juice
1 tsp thyme
1/2 tsp ground cumin
1 tbsp olive oil
to taste salt
to taste black pepper

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Instructions

Step 1: In a small bowl, whisk together 1/4 cup coconut milk, 1 finely chopped Scotch bonnet pepper (seeds removed), 2 minced garlic cloves, 1 tbsp lime juice, 1 tsp thyme, 1/2 tsp ground cumin, and 1 tbsp olive oil.
Step 2: Place 4 catfish fillets (6 oz each) in a shallow dish and pour the marinade over them. Cover and refrigerate for 20 minutes.
Step 3: Preheat grill to medium-high heat (375°F). Brush grill grates with oil to prevent sticking.
Step 4: Remove catfish from marinade, discarding excess. Grill for 4-5 minutes per side until fish is opaque and flakes easily with a fork.
Step 5: Season with salt and black pepper to taste, and serve immediately.