Southwest Blackened Arizona Catfish on the Arteflame Grill

Introduction

Experience the bold flavors of Southwest Blackened Arizona Catfish with this easy, delicious grilling recipe. Searing the catfish fillets on the center grate of the Arteflame Grill at 1,000°F locks in juices, creating a crispy, flavorful crust. The smooth, flat cooktop allows for perfect doneness without burning while also handling your favorite sides. This recipe ensures tender, moist fish with a delectable blackened crust, making it a standout meal for any grilling enthusiast.

Ingredients

• 4 fresh Arizona catfish fillets
• 2 tbsp butter, melted
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, cut into wedges
• Chopped fresh parsley for garnish

Instructions

Step 1: Fire up 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.
4. Light the paper and allow the fire to build.
5. In about 20 minutes, the grill is hot and ready for cooking.

Step 2: Prepare the catfish fillets

1. Pat the catfish fillets dry using paper towels.
2. Brush both sides of the fillets with melted butter.
3. In a small bowl, mix smoked paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper.
4. Evenly coat the fillets with the spice mixture.

Step 3: Sear the catfish on the center grill grate

1. Place each fillet onto the center grill grate for high-temperature searing.
2. Sear for about 1 minute per side to lock in moisture and develop a crispy crust.

Step 4: Finish cooking on the flat cooktop

1. Move the fillets to the flat cooktop, adjusting placement for optimal cooking temperature.
2. Cook for another 3-5 minutes per side until the internal temperature reaches 130°F.
3. Remove from the grill when the internal temperature is 115°F, as they will continue cooking while resting.

Step 5: Serve and enjoy

1. Plate the blackened catfish fillets.
2. Garnish with fresh parsley and serve with lemon wedges.

Tips

• Always pat your fish dry before seasoning to help the spices adhere and create a better crust.
• Use a meat thermometer to ensure precise doneness.
• If you prefer a spicier kick, increase the cayenne pepper slightly.
• Rest the fillets for a couple of minutes after grilling so the juices redistribute.
• Pair with grilled vegetables for a complete meal.

Variations

• Garlic Herb Blackened Catfish: Replace the cayenne with extra garlic and add fresh chopped herbs like basil and thyme.
• Cajun Style Catfish: Use a store-bought Cajun seasoning blend instead of the homemade spice mix.
• Lemon Dill Blackened Catfish: Reduce the cayenne and add fresh dill and lemon zest to the seasoning.
• Honey Glazed Blackened Catfish: Before grilling, brush a thin layer of honey over the fillets for a sweet-spicy crust.
• Smoky Chipotle Catfish: Add ground chipotle pepper to the seasoning mix for extra smokiness.

Conclusion

The Arteflame Grill allows for an incredible grilling experience, locking in the flavors of this Southwest Blackened Arizona Catfish while delivering a crispy crust. This recipe is simple yet packed with flavors and perfectly seared edges. Whether you're cooking for family or entertaining guests, this dish is a must-try.

Best pairings

• Grilled corn on the cob
• Charred avocado salad
• Smoky black beans
• Grilled sweet potatoes
• Refreshing cucumber-lime slaw
• A chilled glass of Sauvignon Blanc