Grilling: Blackened Catfish with Creole Sauce
A good blackening seasoning can make almost anything delicious to me. Take this catfish for example. Long time readers probably know that I'm somewhat fish-averse, but a liberal coating of a Cajun rub followed by a fast-cook over high heat on the grill quickly changed my mind about eating catfish.
The rub, which blackens over the heat, becomes an intense combination of spicy, earthy, and herbal notes that certainly defines the dish, but doesn't fully cover the flavor of the catfish, creating a balance that even a seafood-avoider like myself can enjoy.
To make things even better, I topped this fish with a spoonful of peppery tomato Creole sauce, which added a layer of freshness that rounded out the meal nicely.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.