Grilled Blackened Catfish
I want to become a bit more healthy and broaden my go-to recipes for dinner, so I have decided to cook 1 fish meal and 1 vegetarian meal a week.
A few weeks ago, I picked up some amazing looking catfish fillets and decided to do the obvious – blackened spice. But since it was so warm, I did not want to turn the stove on, thus I turned to the grill!
Grilled Blackened Catfish (click here to print recipe without pictures)
2 tablespoons unsalted butter, melted
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon dried thyme leaves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
4 (4- to 6-ounce) catfish fillets
Vegetable oil, for oiling the grill
1 medium lemon, cut into 8 wedges
1. Place the paprika, cayenne, salt, thyme, black pepper, and sugar in a small bowl and stir to evenly combine; set aside.
2. Liberally brush one side of each catfish fillet with butter, evenly sprinkle the buttered sides with half of the spice rub, and press gently. Repeat with other side.
3. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, rub the grates with a towel dipped in vegetable oil. Place the fillets on the grill and cook undisturbed until grill marks appear and the fish is opaque, about 3 to 4 minutes. Using a flat spatula, flip and cook until completely cooked through, about 3 to 4 minutes more. Transfer to serving plates.
I served the fish with grilled zucchini (which I seasoned with Creole Seasoning*, given to me from a friend from the South) and rice & beans.
It was a perfect summer meal and a fantastic way to kick off my healthy eating!
(adapted from chow.com)
*I have premade mix of Creole Seasoning, but you can make your own. (if you use the mix, be careful – it’s VERY salty!)
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