Here is a really simple method for cooking Creole style blackened catfish on the grill. One benefit of cooking the fish in a pan on the outdoor grill is that you won’t set off the smoke alarms indoors.
- 2-4 catfish fillets, patted dry with paper towels – figure one fillet per person
- ½ cup butter, melted
- 2 Tbsp (or more to taste) Creole seasoning such as Paul Prudhomme’s Blackened Redfish Magic or Emeril’s Essence.
- 1 Tbsp olive oil
- Preheat an outdoor grill to high heat (400° to 450°). Place a dry, clean cast-iron skillet on the grill and allow it to get really hot, about 15 minutes.
- While the skillet is heating, pour the melted butter into a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of each fillet with Creole spice mixture – about ½ Tbsp per fillet; pat gently to coat.
- Add olive oil to the skillet (the oil should smoke); place the fish fillets in the skillet. Cook on one side, with the grill lid closed, until browned, 3 to 4 minutes. Turn over, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. Serve immediately.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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