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Grilled Blackened Catfish


- 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.