Introduction

Fire up your Arteflame Grill to create a flavorful Cajun-style Indiana catfish that is perfectly seared and grilled to flaky perfection. The bold Cajun spices combined with the natural smokiness of the firewood create an irresistibly delicious dish. Using the high heat of the center grill grate at 1,000°F, you lock in the juices with a perfect sear before finishing it gently on the flat-top griddle. Pair this dish with grilled corn, asparagus, and a scoop of buttery mashed potatoes for the ultimate grilled meal. Get ready to enjoy a restaurant-worthy dish straight from your backyard!

Ingredients

• 4 Indiana farm-raised catfish fillets
• 2 tbsp Cajun seasoning
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 4 tbsp unsalted butter, melted
• 1 lemon, cut into wedges
• Fresh parsley for garnish

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the soaked napkins.
3. Light the paper napkins and allow the fire to build. Your Arteflame will be ready in about 20 minutes.

Step 2: Season the Catfish

1. In a small bowl, mix Cajun seasoning, garlic powder, smoked paprika, black pepper, and salt.
2. Brush both sides of each catfish fillet with melted butter.
3. Evenly coat each fillet with the seasoning mixture, pressing gently to adhere.

Step 3: Sear the Catfish

1. Place the catfish fillets on the center grill grate for 1 minute per side to develop a flavorful crust.
2. Once seared, move the fillets to the flat cooktop towards the outer edges, where the heat is lower.

Step 4: Finish Cooking on the Flat Cooktop

1. Allow the catfish to cook for about 5-7 minutes, flipping once, until the flesh is opaque and flakes easily with a fork.
2. Remove the catfish from the grill when the internal temperature reaches 130°F, as it will continue to cook off the heat.

Step 5: Serve and Garnish

1. Transfer the grilled catfish to a serving platter.
2. Squeeze fresh lemon juice over the fillets and garnish with chopped parsley.
3. Serve immediately with your favorite grilled vegetables.

Tips

• Use fresh Indiana farm-raised catfish for the best flavor.
• Always sear on the center grill grate before finishing on the flat cooktop.
• For added smokiness, throw a small piece of hickory wood into the fire.
• Don’t overcook the catfish; it continues to cook after being removed from the grill.

Variations

1. Spicy Kick: Add ½ tsp cayenne pepper for extra heat.
2. Herb-Infused: Mix fresh chopped thyme and oregano into the seasoning.
3. Lemon Pepper: Replace Cajun seasoning with lemon pepper for a zesty twist.
4. Garlic Butter: Finish the catfish with additional melted garlic butter.
5. Smoky BBQ: Brush the fillets with a thin layer of BBQ sauce halfway through cooking.

Conclusion

Grilling Cajun-style Indiana catfish on the Arteflame Grill brings out incredible flavors with an enticing smokiness. By searing the fish at high heat before gently cooking it on the flat cooktop, you achieve tender, flaky perfection. Whether you pair it with grilled corn, vegetables, or mashed potatoes, this dish is guaranteed to impress. Try one of the variations for a new twist and enjoy a taste of Indiana right from your backyard!

Best Pairings

• Grilled corn on the cob
• Buttery mashed potatoes
• Grilled asparagus
• Coleslaw
• Fresh lemonade