Easy Grilled Catfish with Dirty Rice and Cheddar Bay Biscuits
Cooking has always been one of those things that I associate with my family — the kitchen filled with laughter, the sizzling of pans, and of course, the delicious aroma wafting through the air. One recipe that truly captures the essence of those family gatherings is Grilled Catfish with Dirty Rice, Cheddar Bay Biscuits, and Green Beans. I stumbled upon this treasure on one of those rainy evenings when I had no plans but a fierce craving for comfort food.
Picture this: soft lighting, a bit of old-school music humming in the background, and the smell of grilled fish mingling with the buttery scent of freshly baked biscuits. Honestly, can it get any better? I remember my first time trying to put this meal together — I may or may not have had a small kitchen disaster involving too much paprika and a not-so-innocent splash of chicken broth that went everywhere but the pot. Oops! But that day, I learned that cooking, like life, doesn’t have to be perfect to be rewarding and delicious.
This recipe holds a special place in my heart because it’s not just food; every bite resonates with the love and warmth of family dinners. Whether it was our late Sunday suppers or just an ordinary weeknight, this meal always felt like a cozy hug after a long day. Even better? It’s one of those easy weeknight dinners that come together without too much fuss, making it perfect for busy nights or pleasant gatherings.
So, if you’re ready to unleash your inner chef and create a dish that will bring joy and satisfaction, grab a seat, and let’s dive into the details of this incredible recipe!
Why You’ll Love This Recipe
- Ease: Seriously, if I can pull this off, trust me, so can you! It’s straightforward with minimal fuss.
- Comfort: Every component feels like a warm hug — from the spicy catfish to the soft cheddar biscuits.
- Leftovers: This meal keeps well. You’ll be fighting your family for the last bit!
- Picky-eater Approval: Kids and adults alike will go for seconds when they see the colorful plate.
- Meal-prep Wins: You can prepare parts of this meal ahead of time, making it even easier during the week.
Let’s face it: this recipe feels less like a meal and more like a cherished memory waiting to be created. Grab your apron; it’s time to get cooking!
What Makes This Recipe Special?
This is not your ordinary catfish dish. The combination of grilled catfish, which has a beautiful smoky flavor from the grill, paired with the savory and slightly spicy dirty rice captures the essence of southern comfort food. And don’t even get me started on those cheddar bay biscuits — they are so flaky and buttery, and that hint of garlic? Yes, please! It’s a meal that offers a wonderfully balanced play of flavors and textures — crispy fish, fluffy rice, and soft, cheesy biscuits. Plus, it’s a great budget-friendly recipe that won’t break the bank, and it supports high protein diets — what’s not to love?
Ingredients
To whip up this delightful dish, you’ll need the following ingredients:
For the Grilled Catfish:
- 4 catfish fillets
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Dirty Rice:
- 1 cup long-grain rice
- 2 cups chicken broth
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- 1 cup cooked sausage (optional — feel free to use a turkey or beef variant)
For the Green Beans:
- 1 cup green beans, trimmed
For the Cheddar Bay Biscuits:
- 1 cup cheddar cheese, shredded
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 3/4 cup milk
- 1/4 cup garlic butter (melted)
Pro Tips:
- Always check for the freshness of your catfish. Trust me, nothing beats the taste of fresh fish.
- If you substitute on the sausage, keep it to something that retains those spices — it’s all about that flavor.
How to Make It Step-by-Step
Alright, here’s where the magic happens. Pull up your sleeves, and let’s get cooking!
1. Grilling the Catfish:
First up, preheat your grill to a medium-high heat. You want it hot enough to create those lovely grill marks but not so hot that it incinerates your fish. While it’s heating, grab your catfish fillets. I love to drizzle them with olive oil — it gives a nice base for the spices to stick to and helps create a non-stick surface. Sprinkle a teaspoon each of paprika and garlic powder over the fillets, then season with salt and pepper.
When the grill is ready, place your seasoned fish directly on it. The sizzle as they hit the hot grill is music to my ears! Cook them for about 4-5 minutes on each side. You’ll know they are done when the fish flakes easily with a fork and has that lovely char. Remember, don’t be shy about that spice!
2. Whipping Up the Dirty Rice:
While the catfish is grilling, let’s prepare that dirty rice. In a saucepan, combine 1 cup of long-grain rice with 2 cups of chicken broth. The broth infuses the rice with flavor, making it far from basic. Toss in your chopped onions and bell peppers for a colorful touch. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 20 minutes. Patience is key! Pro tip: Don’t lift the lid while it cooks; you’ll lose that precious steam.
If you’re adding cooked sausage, now’s the time to stir it in. I usually do this in the last 5 minutes of cooking to warm it up.
3. Cooking the Green Beans:
Next, let’s get those green beans into the mix. Fill a clean pot with water and bring it to a boil. Toss in the trimmed green beans and cook for about 3-4 minutes until they’re tender yet still vibrant green. Drain them and set aside.
4. Baking the Cheddar Bay Biscuits:
Now, as you may have guessed, the best for last always holds true. Preheat your oven to 450°F (230°C). In a mixing bowl, combine your flour, baking powder, and salt. Then, using your hands (or a pastry cutter if you’re fancy), cut in the cold butter until the mixture resembles coarse crumbs. It’s kind of like playing in the sand, but tastier!
Stir in the milk until just combined. Remember, overmixing will make your biscuits chewy instead of fluffy! Now, gently fold in those delicious shreds of cheddar cheese.
Drop spoonfuls of the biscuit dough onto a baking sheet lined with parchment paper — no need to make them perfect looking. Bake for 12-15 minutes or until they turn golden brown and your house starts smelling like a bakery. Trust me; the anticipation is real. You’ll want to brush them with melted garlic butter for that ultimate finish right before serving!
5. Plating It All Together:
Once everything is cooked, it’s time to plate! Start with a scoop of dirty rice, lay down your perfectly grilled catfish on top, and add those bright green beans on the side. Stack a fluffy cheddar bay biscuit on the plate, brush it with a bit more garlic butter, and voilà ! You’ve created a plate that looks and smells divine.
Tips for Best Results
- Don’t Crowd the Grill: Give each fillet space. Too much on the grill will cause uneven cooking.
- Let the Biscuits Rest: Once they come out of the oven, let them cool slightly before you dive in. Trust me; you’re saving yourself from burnt tongues here.
- Experiment with Spices: Love spice? Add some cayenne to the dirty rice for an extra kick. Not a fan of heat? Skip it!
Ingredient Substitutions & Variations
One of the best parts about cooking is improvisation! Here are a few ideas to tailor this dish to your tastes:
- Rice: Use quinoa for a healthier, gluten-free alternative.
- Greens: Swap green beans for asparagus or sautéed spinach for a seasonal twist.
- Cheese: If cheddar isn’t your thing, try pepper jack for a kick or even mozzarella for a milder flavor.
- Vegetarian/Vegan Option: For a meatless feast, omit the sausage and throw in some chickpeas for protein, or try eggplants/vegetables for a heartier rendition.
Serving Suggestions
When serving, it’s all about the ambiance, right? Pair your meal with a crisp lemonade or sweet tea for that Southern hospitality vibe. Want the full comfort food experience? A light dessert like a fruit salad or a slice of pie can be a sweet end to this hearty meal. And don’t forget your favorite rom-com playing softly in the background as you chow down!
How to Store and Reheat Leftovers
If you have any leftovers (which is rare in my house, but just in case!), here’s what you need to know:
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Storing: In an airtight container, grilled catfish can last up to 2 days in the fridge. The dirty rice and green beans can last up to 3-4 days.
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Reheating: Be sure to reheat gently in the microwave or on the stovetop. Add a splash of chicken broth to the rice when reheating — it maintains its moisture and flavor!
Make-Ahead and Freezer Tips
Want to take this recipe to the next level? You can meal prep parts of this dish ahead of time!
- Dirty Rice: You can prepare the rice up to 3 days in advance. Just reheat before serving.
- Biscuits: Freeze the unbaked biscuit dough balls. When you’re ready to enjoy them, pop them straight from frozen into the oven! Just add an extra couple of minutes to the baking time.
Common Mistakes to Avoid
- Overcooking the Fish: It will become dry. Stick to the cooking times, and you’ll be golden.
- Ignoring the Rest Time for Biscuits: It might be tempting to dig in immediately, but letting them rest makes a big difference.
- Too Much Dish in the Sink: Clean as you go! This saves time and keeps the kitchen from becoming a disaster zone (says the person who has seen a chaotic kitchen at least a hundred times).
Frequently Asked Questions (FAQ)
1. Can I use other types of fish?
Absolutely! Tilapia or snapper works well in place of catfish if you’re looking for something different.
2. Can I make this gluten-free?
Yes! Use a gluten-free all-purpose flour for the biscuits, and you’re good to go.
3. Is this recipe suitable for meal prepping?
Definitely! You can prepare most elements ahead of time, making it a fantastic choice for busy weeknights.
Cooking Tools You’ll Need
- Grill (or a grilling pan if you’re indoors)
- Saucepans for rice and green beans
- Mixing bowl for biscuit dough
- Baking sheet for the biscuits
- Spatula and tongs for cooking
Final Thoughts
This Grilled Catfish with Dirty Rice and Cheddar Bay Biscuits brings together so many fond memories and fills your home with warmth and comfort. Cooking is not merely about the food; it’s about the love poured into every dish and the joy shared around the table. I hope this recipe brings as much joy to your evenings as it has brought to mine.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy cooking!
Grilled Catfish with Dirty Rice and Cheddar Bay Biscuits
Ingredients
For the Grilled Catfish
- 4 fillets catfish fillets Fresh catfish is recommended.
- 2 tablespoons olive oil For drizzling over fish.
- 1 teaspoon paprika Adjust to taste.
- 1 teaspoon garlic powder Adjust to taste.
- to taste Salt and pepper For seasoning catfish.
For the Dirty Rice
- 1 cup long-grain rice
- 2 cups chicken broth Can substitute vegetable broth.
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- 1 cup cooked sausage Optional; can use turkey or beef variant.
For the Green Beans
- 1 cup green beans, trimmed
For the Cheddar Bay Biscuits
- 1 cup cheddar cheese, shredded
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 3/4 cup milk
- 1/4 cup garlic butter, melted For brushing before serving.
Instructions
Grilling the Catfish
- Preheat your grill to medium-high heat.
- Drizzle catfish fillets with olive oil and sprinkle paprika, garlic powder, salt, and pepper.
- Place seasoned catfish on the grill and cook for about 4-5 minutes on each side.
- Fish is done when it flakes easily with a fork.
Whipping Up the Dirty Rice
- In a saucepan, combine rice, chicken broth, onions, and bell peppers.
- Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes.
- If using sausage, stir in during the last 5 minutes of cooking.
Cooking the Green Beans
- Boil water in a pot and add trimmed green beans.
- Cook for 3-4 minutes until tender, then drain.
Baking the Cheddar Bay Biscuits
- Preheat your oven to 450°F (230°C).
- In a mixing bowl, combine flour, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in milk until just combined and fold in cheddar cheese.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until golden brown, brushing with garlic butter before serving.
Plating It All Together
- Serve a scoop of dirty rice, topped with grilled catfish and green beans on the side.
- Add a cheddar bay biscuit and brush with garlic butter.
