Grilled Mississippi Catfish on Arteflame Grill

Introduction

Enjoy the bold flavors of Mississippi with this grilled catfish recipe. Marinated in zesty lemon juice and Cajun spices, then grilled to flaky perfection on the Arteflame grill, this dish delivers an incredible smoky sear and rich taste. The reverse sear method ensures your catfish remains juicy and tender. Perfectly charred and full of Southern flavor, this is a must-try dish!

Ingredients

• 4 Mississippi farm-raised catfish fillets
• Juice of 2 lemons
• 2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter, melted
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill to heat up for about 20 minutes until the center grill grate reaches over 1,000°F and the flat cooktop is evenly heated.

Step 2: Marinate the catfish

1. In a bowl, mix the lemon juice, Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Coat the catfish fillets evenly with the marinade.
3. Let the fillets sit for 10-15 minutes to absorb the flavors.

Step 3: Sear the catfish

1. Brush the center grill grate with melted butter.
2. Place the catfish fillets on the center grill grate for 30-45 seconds per side to achieve a perfect sear.

Step 4: Cook the catfish to perfection

1. Move the seared catfish fillets to the flat cooktop.
2. Cook on the griddle for about 3-4 minutes per side, cooking to an internal temperature of 135°F.
3. Remove the fillets from the grill when they reach 120°F as they will continue to cook after removal.

Step 5: Serve and enjoy

1. Garnish the catfish with fresh parsley and serve with lemon wedges.
2. Enjoy the delicious, smoky Mississippi-style grilled catfish!

Tips

• For extra flavor, brush the fillets with melted butter while they cook on the flat cooktop.
• Use a fish spatula to carefully flip the fillets to keep them intact.
• Experiment with different Cajun spice blends for a customized heat level.
• Cook near the center of the flat cooktop for more heat, or move the fillets outward for slower cooking.
• Let the catfish rest for 5 minutes before serving for maximum juiciness.

Variations

1. Smoky BBQ Catfish: Swap Cajun seasoning for BBQ rub and brush with a honey BBQ glaze.
2. Garlic Herb Catfish: Use garlic butter and Italian herbs instead of Cajun spices.
3. Spicy Blackened Catfish: Add cayenne pepper and extra paprika for a bold blackened crust.
4. Citrus-Honey Catfish: Mix lemon, orange juice, and honey for a sweet-tangy twist.
5. Pecan-Crusted Catfish: Coat the fillets in crushed pecans for a Southern-style crunch.

Best pairings

• Grilled asparagus or zucchini
• Buttery cornbread
• Creamy coleslaw
• Garlic mashed potatoes
• Chilled sweet tea or a crisp white wine

Conclusion

Cooking Mississippi catfish on the Arteflame grill ensures an unbeatable, smoky sear and incredible taste. With its unique reverse-searing technique, this recipe brings out the best flavors while keeping the fish moist and flaky. Try this easy and flavorful dish today!