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Southern Catfish

Click here to view this recipe on the official Big Green Egg® website.

Recipe courtesy of O’Neill Williams.


  • 3 medium tomatoes chopped
  • ¼ cup chopped onion
  • 2 jalapeno peppers, seeded and finely chopped
  • 2 Tablespoons white wine vinegar
  • 3 teaspoons salt, divided
  • 3 teaspoons paprika
  • 3 teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 – 1 ½ teaspoons ground coriander
  • ¾ -1 teaspoons cayenne pepper
  • ½ teaspoon garlic powder
  • 4 catfish fillets


Combine tomatoes, onion, jalapenos, vinegar and 1-teaspoon salt. Cover and refrigerate for at least 30 minutes.

Combine paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over fish.

Set EGG for direct cooking (no convEGGtor) at 350°F/177°C.

Gill fillets on Perforated Cooking Grid.

Serve with your favorite salsa..