Nevada Blackened Catfish on Arteflame Grill

Introduction

Bold, spicy, and beautifully seared—this Nevada Blackened Catfish recipe is all about flavor, texture, and the pure joy of outdoor grilling on the Arteflame grill. With high-heat searing for crispy edges and a buttery finish on the flat cooktop, this is the ultimate way to bring out the rich flavor of fresh catfish right in your backyard. Whether you're entertaining guests or serving a family meal, this dish is simple, stunning, and packed with spice.

Ingredients

• 4 fresh catfish fillets (6-8 oz each)
• 2 tbsp unsalted butter (plus extra for griddle)
• 2 tbsp blackened seasoning mix (homemade or store-bought)
• 1/2 tsp smoked paprika (optional for extra flavor)
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• Lemon wedges for serving
• Fresh parsley for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a dash of vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill bowl.
3. Stack seasoned firewood over the napkins in a teepee shape.
4. Light the napkins and let the fire build.
5. Allow 20 minutes until the Arteflame grill is ready and the center grate reaches 1,000°F.

Step 2: Prepare the Catfish

1. Pat the catfish fillets dry using paper towels.
2. Mix together the blackened seasoning, paprika, garlic powder, salt, and pepper in a bowl.
3. Rub both sides of each fillet generously with the spice mix.
4. Melt a little butter and brush fillets lightly to help the spices adhere and enhance flavor.

Step 3: Sear the Catfish

1. Place catfish fillets on the center grill grate of the Arteflame for about 45-60 seconds per side to get that bold crust.
2. Watch the edges—when they begin to crisp, it’s ready for the next step.

Step 4: Finish Cooking on the Griddle

1. Move the fillets to the flat cooktop area of the grill closer to the center (hotter zone) and add a bit of butter underneath each fillet.
2. Cook until internal temperature reaches 130°F, then remove from heat (target is 145°F after resting).
3. Let rest for 5 minutes before serving to let juices redistribute.

Step 5: Garnish and Serve

1. Plate the fillets and garnish with chopped parsley and lemon wedges.
2. Serve immediately while hot and crisped to perfection.

Tips

• Use a digital meat thermometer to avoid overcooking.
• Always rest the meat after grilling to allow the temp to rise and juices to settle.
• Grill some vegetables on the griddle side simultaneously—think bell peppers or asparagus in butter.
• Butter enhances flavor and searing—don’t skip it!
• Use the flatter outer edge of the griddle to keep food warm while finishing other items.

Variations

1. Cajun Heat: Add cayenne and thyme to the spice blend for a fiery Cajun kick.
2. Lemon Herb: Replace blackened seasoning with lemon zest, dill, and rosemary for a zesty twist.
3. Smoky Southwest: Add chili powder and cumin for a Tex-Mex punch, and top with avocado slices.
4. Honey Garlic Glaze: Brush fillets with honey and garlic butter before searing for sweet-savory richness.
5. Crispy Cornmeal Crust: Lightly dredge fillets in cornmeal after seasoning for added crunch.

Best pairings

• Grilled corn with jalapeño butter
• Smoky grilled asparagus with lemon
• Charred sweet potatoes with maple glaze
• Butter-seared sourdough toast
• Cold crisp Nevada craft beer or a citrusy Sauvignon Blanc

Conclusion

This Nevada Blackened Catfish is a testimony to the power of simplicity, bold flavors, and the magic of cooking outdoors on your Arteflame grill. With crispy edges, juicy interiors, and a spice blend that delivers satisfaction in every bite, this is how catfish was meant to be grilled. It's easy, mess-free, and irresistibly good.