Fast Dish Catfish

Fast Dish Catfish lives up to its name. Broiled fillets on one sheet, rice pilaf stirred with raw vegetables on the stove, dinner on the table in 30 minutes. It’s the kind of recipe that turns pantry-staple rice pilaf and a package of catfish into a complete meal without much fuss.

Catfish broils fast because the fillets are thin. 8 to 10 minutes under the broiler is all it takes, and flipping isn’t necessary since the top browns under direct heat while the underside cooks from below.

Dill and lemon are the classic fish seasoning pairing, and splitting both between the fish and the rice pilaf ties the plate together. You get the same flavors on both components, which reads as intentional rather than sloppy.

The raw zucchini and carrot strips stirred into hot rice at the end is a clever trick. The residual heat from the pilaf softens them just enough to take off the raw edge while keeping the color vibrant and the texture crisp.

Kitchen Tips

• Pat the catfish dry before brushing with butter. Surface moisture keeps the skin from browning properly under the broiler.
• Use a broiler-safe pan lined with foil for easy cleanup. Catfish juices can stick and burn.
• Cut the vegetables into matchsticks roughly the same size. Uneven pieces cook unevenly in the rice.
• The mayonnaise in the pilaf acts as a creamy binder; swap for Greek yogurt or sour cream for a tangier finish.

Variations

• Swap catfish for tilapia, cod, or halibut. All work with the same timing.
• Add 1 teaspoon of Old Bay or Cajun seasoning to the fish for a Southern twist.
• Serve with lemon wedges and a spoonful of tartar sauce for a more restaurant-style plate.