Delaware Blackened Catfish on the Grill

Introduction

Delight in the bold flavors of grilled blackened catfish, a perfect dish that combines crispy, flavorful crust with juicy, tender fish. Using the Arteflame grill, we achieve that iconic steakhouse-quality sear at over 1,000°F, locking in moisture while creating a deliciously charred crust. Enjoy an easy, quick, and mess-free grilling experience with this mouthwatering catfish recipe!

Ingredients

• 4 local Delaware catfish fillets
• 3 tbsp blackened seasoning
• 2 tbsp unsalted butter (melted)
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for extra heat)
• Salt to taste
• Fresh lemon wedges for serving
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins and light them.
4. Wait about 20 minutes for the grill to be fully heated and ready for cooking.

Step 2: Season the catfish fillets

1. Pat the catfish fillets dry with a paper towel.
2. Brush both sides of the fillets with melted butter.
3. Generously coat each fillet with blackened seasoning, garlic powder, paprika, cayenne pepper, and a pinch of salt.

Step 3: Sear the catfish fillets

1. Place the fillets on the center grill grate at 1,000°F.
2. Sear for about 1-2 minutes per side, until a deep crust forms.

Step 4: Finish cooking on the flat cooktop

1. Move the fillets to the flat cooktop griddle to finish cooking.
2. Cook for another 2-3 minutes, depending on thickness, until the internal temperature reaches 130°F (it will reach 145°F off the grill).

Step 5: Serve and enjoy

1. Remove from the grill and let rest for 5 minutes.
2. Serve with fresh lemon wedges and enjoy!

Tips

• Always remove the catfish from the grill when its internal temperature is about 15°F below your target, as it continues cooking after removal.
• Use butter instead of oil for a rich flavor and better browning.
• Grill your favorite sides, like veggies or potatoes, on the flat-top cooktop while cooking the catfish.

Variations

1. Cajun-Style Blackened Catfish: Add extra cayenne pepper and onion powder to the seasoning mix for a spicy Cajun twist.
2. Garlic Herb Blackened Catfish: Mix in dried thyme, oregano, and basil for a fragrant herbal touch.
3. Smoky Maple Blackened Catfish: Substitute cayenne with a drizzle of maple syrup for a sweet and smoky balance.
4. Citrus-Infused Blackened Catfish: Add a squeeze of fresh orange and lemon juice into the seasoning blend for a zesty kick.
5. Parmesan Crusted Blackened Catfish: Sprinkle grated parmesan over the fillets after searing for a crispy, cheesy crust.

Conclusion

Grilling blackened catfish on the Arteflame grill creates a crispy, flavorful crust while keeping the inside juicy and tender. With this easy, mess-free grilling method, you'll achieve restaurant-quality results right in your backyard. Try different seasoning variations to make this dish your own and enjoy a perfect, smoky, and delicious meal.

Best Pairings

• Grilled asparagus or zucchini on the Arteflame flat cooktop.
• Charred corn on the cob with a butter glaze.
• Fresh coleslaw for a crunchy contrast.
• Warm cornbread with honey butter.
• A crisp white wine like Sauvignon Blanc or a hoppy IPA for beer lovers.