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.
For the Meaux Betta Butter:
Combine 1/4 cup (1 stick) softened unsalted, sweet cream butter with 2 tsp Meaux Betta Blend, 2 tsp lemon zest and 2 tsp 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.
Heat a grill to medium-high. Rinse and pat dry the catfish. Season with salt and pepper. Brush with Arbequina Extra Virgin Olive OIl. 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. Move to a plate and place a pat of the Meaux Betta Butter on top of each filet. Serve immediately.