Welcome to my Food Blog : where today you will find yummy recipes ..
Tomorrow is National Catfish Day ! So since I live in the Catfish Capital of Louisiana – my recipe : Lisa
If you’ve never tried “blackening” fish, YOU MUST. Blackening essentially introduces worlds of spicy, smokey, cajun seasonings. I wouldn’t consider it HOT spicy, but it does have a mild degree of heat. Your typical blackening seasoning consists of dried spices such as paprika, garlic, onion, cayenne, chili, salt, black pepper, and oregano. You can make your own or used prepared blackening seasoning such as Old Bay.
- 1 1/2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
- You can also substitute with Louisiana Creole Seasoning or Pre Made Rub Like Chef Paul Prudem Blackening Rub
To Grill Fish
- Preheat the grill to medium-high heat. Clean the grates well.
- Coat each side of the catfish liberally with blackening seasoning, about 1 teaspoon for each side of the filet. You can use more or less depending on preference.
- Lightly brush the grill with olive oil and grill filets for 5-7 minutes per side, or until white and starting to flake (The olive oil prevents the fish from sticking and breaking apart).
- Remove filets from the grill and top each with a slice of cilantro-lime butter, sprinkle with fresh cilantro, and serve with a lime wedge.