Pecan-Planked Grill-Smoked Catfish with Tomato Confit

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1/2 fillet, about 2 1/2 Tbsp confit, 1/2 tsp glaze) contains 480 calories, 4 g carbohydrate, (1 g fiber), 19 g protein, 44 g fat, (7 g saturated fat), 55 mg cholesterol, and 670 mg sodium.
  • Calories per Serving: 480
  • Servings: 6
  • Active Time: 35 minutes
  • Total Time to Make: 1 hour, 10 minutes
Pecan-Planked Grill-Smoked Catfish with Tomato Confit



You'll Need

2 Pecan grill planks, 9x13x2-inch baking pan, parchment paper


  1.  Preheat oven to 350 degrees. Soak planks 30 min per pkg directions. (Prepare confit while planks soak.)
  2. Prepare confit: Toss tomatoes, garlic, herbs, oil, and sugar in a large bowl. Spread evenly on parchment paper-lined pan. Bake 25 min; carefully remove from oven. Cool 15-20 min; transfer confit with oil to large jar or container.* 
  3. Prepare catfish: Preheat grill on HIGH. Season fillets with seasoning blend while grill preheats. Place fillets on plank.
  4. Place plank on grill. Reduce heat to MED. Grill, covered, about 15 min, or until fillets reach internal temp of 130 (check by inserting thermometer halfway into thickest part of fillet). Remove from grill; let rest at least 2 min.
  5. Transfer fillets to serving platter; top with drizzle of confit oil and balsamic glaze. Serve with tomato confit.


Chef Tips
  • *"Confit can be made ahead and stored in fridge, in the oil it was cooked in, for about a week. The tomato-infused oil is delicious for salad dressings, tossing with pasta, slathered on grilled meats and veggies, or used as a saute oil. It can even be frozen and used for summertime flavor in the dead of winter." -Chef Margot
  • Keep spray bottle with water handy while grilling to control flare-ups.


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