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Fresh Delacata Catfish Fillets



Jul 9th, 2015

Catfish Blog


•Our current supply of Delacata Catfish Fillets is FRESH product, farm raised & product of USA…part of ALL AMERICAN SEAFOOD MONTH at ACME!
•Delacata Catfish are raised in freshwater ponds in Alabama, Arkansas, Louisiana & Mississippi. The ponds meet all Clean Water Acts standards.
•Delacata Catfish Fillets has a clean, mild flavor. Minimum fillet weight is 4 ounces, but averages about 5-7 ounces each. This is a natural product with no added ingredients, solutions or injections. Remains moist even if overcooked or used in a ‘buffet style’ serving option.
•Why not just call it catfish? Well, Delacata Catfish are superior to other catfish brands, because they are deep skinned, hand trimmed to ensure all fat is removed, leaving only clean & delicious tasting fish.
•Delacata Catfish fillets have fewer calories & fat per serving vs other typical catfish fillets.
•Delacata Catfish cooking methods include grilling, broiling, baking & sautéing.



Grilled Citrus Rosemary Catfish

Ingredients (Prep Time – 15 Minutes, Cook Time – 15  Minutes) – Makes 4 Servings

4 U.S. Farm-Raised Catfish Fillets
1/2 fresh lemon per fillet
Salt and pepper to taste
Citrus Sauce
Juice and zest of 1 lime
Zest of 1 lemon
Zest of 1 orange
6 ounces pineapple juice
1/2 cup brown sugar
1 tablespoon fresh rosemary, chopped
1/4 teaspoon salt


Preheat grill.
To make Citrus Sauce, combine all ingredients in a small sauce pan. Bring to boil; reduce heat and simmer 5 minutes.
Place catfish in shallow dish and squeeze 1/2 fresh lemon over each. Sprinkle with salt and freshly ground black pepper. Let sit 5 minutes.
Place catfish fillets on grill skin side up for 3 to 4 minutes. Flip over and grill 2 to 3 more minutes.
Transfer catfish to serving plate and spoon warmed Citrus Sauce over fillets.



Grilled Catfish with Citrus Marinade

Ingredients (Prep Time 20 Minutes, Cook Time 10 Minutes) – MAKES 4 SERVINGS

4 U.S. Farm-Raised Catfish Fillets
1/4 cup orange juice
2 Tablespoons soy sauce
1 Tablespoon lemon juice
2 Tablespoons vegetable oil
1 teaspoon chopped garlic
1/4 teaspoon cracked black pepper
1 Tablespoon chopped fresh parsley


Rinse fillets, pat dry, and place in shallow glass dish.
Combine remaining ingredients and pour over fillets.
Chill for 1 to 3 hours. Preheat grill. Grill fillets over high heat, rounded side down, for 3 to 4 minutes.
Turn fillets and grill for 3 to 4 minutes or until fish flakes easily when tested with a fork.



Onion- Crusted Catfish

Ingredients (Prep Time 20 Minutes, Cook Time 10 Minutes) – MAKES 4 SERVINGS 

8 U.S. Farm-Raised Catfish Fillets
1 cup all-purpose flour
1 teaspoon salt
¼ teaspoon cayenne pepper
1 teaspoon lemon zest
1 cup French Fried Onions, crushed


Combine flour, salt, cayenne pepper and lemon zest in shallow bowl.
Dredge fillets in flour mixture and press in crushed fried onions, coating well.
Brown fillets over medium-high heat serving side down for 3 to 4 minutes.
Turn fillets and cook 3 to 4 more minutes or until done.




Grilled Citrus Glazed Wild Sockeye Salmon

Ingredients (Prep Time 45 Minutes, Cook Time 30 Minutes) – MAKES 4 SERVINGS 

Skin-on, sockeye salmon ( Appx.1.5pounds)
1/3 cup dark brown sugar
2 tablespoons lemon zest


Place the sugar, lemon zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or mix in bowl with wire whisk until well combined.
Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
Preheat the Grill Once hot, place Salmon on grill skin side down for 4 minutes.
After 4 minutes, flip the salmon and cook until the thickest part of the fish reaches an internal temperature of 131 degrees F.
Remove the salmon from the grill and allow to rest, uncovered, for 5 minutes. Serve immediately with lemon wedge.

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