By Late May and Memorial Day weekend is approaching. Tyler and I have plans: the lake again, the same as last year, which makes it officially a tradition now, which Tyler pointed out with great satisfaction because he is a person who likes traditions and establishing them. I like that about him. I grew up with no traditions of my own and I have spent my adult life building them deliberately, so being with someone who values the repetition of good things feels like alignment.
I made the deviled eggs again for the lake picnic, same recipe, Duke's mayo and mustard and sweet pickle relish and smoked paprika. Some things do not require variation because they are already exactly right. I also made a new addition: a watermelon salad with cucumber and mint and a honey lime dressing that I have been making as a summer salad for two years and that I decided deserved to come to the lake this year.
Gloria's birthday is next week. She will be seventy-one. The coconut cake is already in the planning: third year now, the same recipe with the toasted coconut in the filling that I have gotten right and will not change. Some recipes you earn the right to stop experimenting with. This is one of them.
She is seventy-one years old and she taught me everything I know about being in a kitchen and almost everything I know about being a person and I have been trying to be worthy of both lessons for nine years. I think I am getting closer.
The watermelon salad was the new thing this year, but the lake also called for something heartier — something that felt right cooked outside, close to the water, with the kind of simplicity that makes a holiday weekend feel earned. Grilled catfish has become our answer to that: a little smoky, a little bright from lemon, nothing fussy, which is exactly the point. If the deviled eggs are the tradition we’ll never change, the catfish is the one we’re settling into, one Memorial Day at a time.
Grilled Catfish
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Servings: 4
Ingredients
- 4 catfish fillets (6–8 oz each), patted dry
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 lemon, cut into wedges, for serving
- 2 tablespoons fresh flat-leaf parsley, roughly chopped, for garnish
Instructions
- Preheat the grill. Heat an outdoor grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
- Season the fillets. In a small bowl, stir together the smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Brush both sides of each catfish fillet with olive oil, then sprinkle the spice mixture evenly over both sides, pressing gently so it adheres.
- Grill the fish. Place the fillets on the hot grill and cook undisturbed for 5–6 minutes, until the fish releases easily from the grates and has visible grill marks. Flip carefully and cook another 5–6 minutes, until the fish is opaque throughout and flakes easily with a fork.
- Rest and serve. Transfer the fillets to a clean plate and let rest for 2 minutes. Garnish with fresh parsley and serve with lemon wedges alongside.
Nutrition (per serving)
Calories: 230 | Protein: 27g | Fat: 12g | Carbs: 2g | Fiber: 0g | Sodium: 370mg