Grilled Catfish & Summer Vegetables with Pimento-Basil Aioli

Aïoli is the classic garlic mayonnaise sauce from Southern France. Our deep South version adds pimento and fresh basil which perfectly accompanies the grilled catfish and vegetables.


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


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

Combine basil, ½ tablespoon garlic and 2 tablespoons olive oil. Brush over both sides of fish fillets. Sprinkle with salt and pepper.  Combine peppers, okra, squash, remaining 2 tablespoons olive oil, 1 tablespoon garlic, salt and pepper to taste in a bowl; toss well to combine.   Grill catfish on oiled racks or in a grilling basket 3 to 4 minutes on each side or until fish just begins to flake.  Grill vegetables 1 to 3 minutes per side.  Serve with Aïoli and garnish. Makes 4 servings.

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