Grilled Catfish & Summer Vegetables with Pimento-Basil Aioli

Grilled Catfish & Summer Vegetables with Pimento-Basil Aioli

This recipe makes four servings. 

Ingredients:

  • 3 tablespoons finely chopped fresh Sweet Grown Alabama basil
  • 1 1/2 tablespoons freshly minced Sweet Grown Alabama garlic, divided
  • 4 tablespoons olive oil, divided
  • 4 (7-8 ounce) Sweet Grown Alabama, Harvest Select catfish fillet
  • Kosher salt
  • Freshly ground black pepper
  • 1 (8-ounce) bag mini Sweet Grown Alabama sweet peppers
  • 1 pound whole Sweet Grown Alabama okra
  • 1 pound Sweet Grown Alabama summer squash (zucchini and yellow squash), sliced in (¼ inch thick) slices
  • Pimento-Basil Aïoli
  • Garnish: basil leaves and lemon wedges

Instructions 

  1. Preheat grill to medium-high heat (400-450 degrees).

  2. Combine basil, ½ tablespoon garlic and 2 tablespoons olive oil.

  3. Brush over both sides of fish fillets. Sprinkle with salt and pepper. 

  4. Combine peppers, okra, squash, remaining 2 tablespoons olive oil, 1 tablespoon garlic, salt and pepper to taste in a bowl; toss well to combine.

  5. Grill catfish on oiled racks or in a grilling basket 3 to 4 minutes on each side or until fish just begins to flake.

  6. Grill vegetables 1 to 3 minutes per side. 

  7. Serve with Aïoli and garnish.