Jim Ryan is busy gearing for the annual Grillin’ on the Bay competition, but the Sheepshead Bay cook was willing to share with us the recipe for one of his favorites — marinated catfish. Fire up the grill!
Recipe courtesy of Jim Ryan
2 tbsp. sugar
2 tbsp. fresh lemon juice and zest of lemon
2 tsp. granulated garlic
2 tsp. ground pepper
1 tsp. salt
8 catfish fillets
Combine all ingredients in a nonreactive bowl and blend well. Rinse fish and pat dry. Put fish in a Ziploc bag and pour in marinade. Mix it around to coat all over. Start your fire to medium hot and throw in a small handful of wood chips (soaked in water a half hour).
Remove fish from marinade. Put marinade in a small pot and boil for five minutes. Set aside this is your baste. Spray your cooking grate with cooking spray, place on grill and put the fish on it. Cover and cook until the fish flakes, basting with the marinade every two minutes or so.