Recipe courtesy of Executive Chef Johnnie G
3 tablespoons olive oil
4 tablespoons balsamic vinegar
4 tablespoons Hot Sauce
2 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
6 Guidry’s Catfish Whole Filet, about 5 – 5.5 oz each (32 ounces total)
12 ounces strawberries, diced (Louisiana Strawberries)
2 teaspoons packed brown sugar
2 teaspoons balsamic vinegar
1/8 teaspoon black pepper
1 – 2 tablespoons chopped fresh basil
Step 1
To make the marinade, combine the olive oil, balsamic vinegar, hot sauce, garlic, Italian seasoning, salt, and pepper in a dish and stir until combined. Place the catfish filets in a zip-top gallon bag and pour the marinade over the top. Seal the bag, removing any excess air, and toss/massage the contents until the catfish filets are coated in marinade. Place the bag in the fridge and allow the catfish to marinate for 20-30 minutes.
Step 2
Just before you’re ready to grill the catfish make the topping by combining the diced strawberries, brown sugar, balsamic vinegar, black pepper, and basil and stirring together. Allow to sit for 10-15 minutes.
Step 3
Heat your grill to medium. Remove the catfish filets from the marinade and allow any excess to drip off into the bag. Discard the leftover marinade. Place the filets on the grill and cook,4-5 minutes per side, flipping halfway through, until the fish flakes easily. Remove from heat.
Step 4
Top each catfish filet with ¼ cup of the strawberry topping before serving.
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