Tennessee Blackened Catfish Tacos on Arteflame

Introduction

Bring the bold flavor of the Gulf Coast to your backyard with these Tennessee Blackened Catfish Tacos. Grilled to perfection on the Arteflame flat top and center grate, the fish is packed with flavor, paired with a tangy slaw and smoky remoulade sauce. This recipe will give you the ultimate balance of spice, crunch, and creamy heat—all while showing off your grilling skills, the perfect reverse sear, and the versatility of the Arteflame grill.

Ingredients

• 4 catfish fillets (about 6 oz each)
• 2 tbsp blackening seasoning
• 2 tbsp butter (for grilling)
• 8 corn tortillas
• 2 cups shredded cabbage (green and purple mixed)
• 1/4 cup shredded carrots
• 1/4 cup chopped cilantro
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp capers, minced
• 1 tbsp pickle juice or lemon juice
• Salt and pepper to taste
• Lime wedges for serving
• Vegetable oil (for lighting fire)
• Paper napkins (for lighting fire)
• Firewood (for grill fuel)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place them in the center of your Arteflame grill.
3. Stack firewood on top of the napkins.
4. Light the napkins and allow the fire to burn about 20 minutes until the grill is hot.

Step 2: Prepare the Remoulade Sauce

1. In a bowl, combine mayonnaise, Dijon mustard, smoked paprika, garlic powder, minced capers, pickle juice (or lemon juice), salt, and pepper.
2. Whisk together until creamy and set aside.

Step 3: Make the Slaw

1. In another bowl, mix cabbage, carrots, and chopped cilantro.
2. Drizzle apple cider vinegar and honey over the slaw and toss well.
3. Season with salt and pepper to taste and set aside.

Step 4: Season and Sear the Catfish

1. Pat the catfish fillets dry and coat both sides evenly with blackening seasoning.
2. Add butter to the center grill grate at 1,000°F.
3. Sear each fillet for about 1 minute per side to develop a rich crust and lock in juices.

Step 5: Finish Cooking on the Flat Cooktop

1. Move the seared fillets to the flat cooktop, closer to the outer edges where the temperature is slightly lower.
2. Cook until the internal temperature reaches 135°F (remove when it hits 130°F as it will continue to cook to 145°F off the grill).

Step 6: Warm the Tortillas

1. Place corn tortillas on the flat cooktop for about 30 seconds per side or until lightly charred and pliable.

Step 7: Assemble the Tacos

1. Place flaked blackened catfish onto each tortilla.
2. Top with crunchy slaw and a generous drizzle of smoky remoulade sauce.
3. Serve with a wedge of lime and enjoy hot off the grill!

Tips

• Always remove your catfish fillets when they’re 15°F below your target temperature—carryover cooking is real!
• Butter enhances the sear and flavor—use it generously on both the center grate and flat cooktop.
• You can grill everything at once on the Arteflame thanks to the extra-large surface and multiple heat zones.
• The flat steel cooktop prevents burning – it sears perfectly in its own juices.
• Use the heat gradient from center to edge for temperature control without needing burner adjustments.

Variations

1. Southern BBQ Fish Tacos: Replace the blackening seasoning with a Tennessee-style BBQ rub and drizzle with tangy BBQ sauce instead of remoulade.
2. Cajun Shrimp Tacos: Substitute catfish with large shrimp, blacken them, and top with the same slaw and remoulade.
3. Grilled Chicken Tacos: Use thinly sliced chicken thighs seasoned in blackening spices, using the same sear and cook method.
4. Vegetarian Spiced Cauliflower Tacos: Thick cauliflower steaks heavily seasoned and grilled using the same process for a meatless option.
5. Spicy Baja Fish Tacos: Add chipotle to the remoulade and top with pickled jalapeños for an extra fiery version.

Best Pairings

• Cold lager or wheat beer
• Grilled corn on the cob with chipotle butter
• Fresh mango salsa
• Mexican street corn salad (esquites)
• Sparkling limeade or citrusy Paloma cocktail

Conclusion

These Tennessee Blackened Catfish Tacos are smoky, spicy, tangy, and absolutely unforgettable when cooked on the Arteflame grill. With a steakhouse-quality sear and even griddle heat, your tacos will not only taste incredible but will impress everyone at your cookout. Enjoy grilling with ease and flavor—Arteflame style.