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Grilling

Blackened Catfish with Creole Sauce

Blackened Catfish with Creole Sauce

[ Photographs: Joshua Bousel ]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Blackened Catfish with Creole Sauce

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About This Recipe

Yield:serves 4
Active time:20 minutes
Total time:20 minutes
Special equipment:Grill
This recipe appears in: Grilling: Blackened Catfish with Creole Sauce

Ingredients

  • For the Seasoning:
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  •  
  • 4 boneless catfish fillets
  • Olive oil, for brushing
  • 1 cup Creole sauce
  •  
  • Type of fire: Direct
  • Grill heat: medium-high

Procedures

  1. 1

    In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne. Season catfish fillets liberally with seasoning all over.

  2. 2

    Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush fillets lightly with oil all over. Place catfish in grill and cook until blackened and fish flakes when to a fork, about 3 minutes per side.

  3. 3

    Transfer fish to a platter and let rest for 5 minutes. Top with Creole sauce and serve.

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