1/2 cup (1 stick) softened unsalted, sweet cream butter
2 tsp Meaux Betta Blend
2 tsp lemon zest
2 tsp lemon juice
4 Catfish filets
Salt & Black Pepper
Arbequina Extra Virgin Olive OIl

Grilled catfish gets an upgrade with this spicy-citrus butter. Compound butters are a snap to make and great to have on hand. A pat of this butter will elevate fish, shrimp and chicken to company-worthy standards. You’ll want to keep this compound butter on hand. Check out our other compound butter recipes for creative ways to transform ordinary dishes.


1.Meaux Betta Butter: Combine butter with Meaux Betta Blend, lemon zest and lemon juice. In a stand mixer, beat on medium speed until well incorporated and the butter is light and fluffy. Place the butter on a piece of parchment or plastic wrap and roll into a log. Refrigerate until ready to use.
2.Catfish: Heat a grill to medium-high. Rinse and pat dry the catfish. Season with salt and pepper. Brush with Arbequina Extra Virgin Olive OIl.
3.Grill on one side 3-5 minutes until the fish is almost cooked through and nice grill marks are present. Turn the fish and lower the heat or move to a cooler section of the grill. Allow fish to cook through until it flakes easily with a fork--about 5-7 more minutes.
4.Move to a plate and place a pat of the Meaux Betta Butter on top of each filet. Serve immediately.

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