Grilled Missouri River Catfish with Blackened Spices

Introduction

Grilling fresh Missouri River catfish on the Arteflame grill gives it an irresistible crispy crust while sealing in the natural juices. Using high heat for a perfect sear, followed by a controlled cook on the griddle, ensures a flavorful, flaky fish that’s packed with smoky goodness. Whether it’s a backyard barbecue or a casual outdoor feast, this grilled catfish recipe will impress with its bold flavors and satisfying texture.

Ingredients

• 4 fresh catfish fillets
• 2 tbsp butter, melted
• 1 tbsp blackened seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional for extra heat)
• Lemon wedges for serving
• Chopped fresh parsley for garnish

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil onto three paper napkins, place them inside the Arteflame grill.
2. Stack firewood over the oiled napkins and light the paper.
3. Let the grill heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Season the Catfish

1. Brush the catfish fillets with melted butter on both sides.
2. In a small bowl, mix the blackened seasoning, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Evenly coat both sides of each fillet with the spice mixture.

Step 3: Sear the Catfish

1. Place the fillets on the center grill grate for a high-heat sear.
2. Sear for about 90 seconds per side until a crispy blackened crust forms.

Step 4: Finish Cooking on the Flat Griddle

1. Move the seared catfish fillets to the flat griddle cooktop.
2. Cook for 3-4 minutes per side until the internal temperature reaches 130°F.
3. Remove from the grill when the fillets reach 130°F, as they will continue cooking to 145°F.

Step 5: Serve and Enjoy

1. Garnish the fillets with fresh parsley.
2. Serve with lemon wedges for added zest.
3. Enjoy your perfectly grilled Missouri River catfish!

Tips

• Always let the grill preheat properly to ensure a perfect sear.
• Use unsalted butter to avoid making the seasoning too salty.
• If you like extra crispy catfish, let it sear for an additional 30 seconds per side.
• Let the fillets rest for a few minutes after removing them from the grill to lock in the juices.
• Pair with grilled vegetables or a fresh coleslaw for a balanced meal.

Variations

1. Spicy Cajun: Add extra cayenne and a dash of hot sauce before grilling.
2. Herb Butter: Mix melted butter with chopped thyme, rosemary, and parsley for a herbaceous finish.
3. Garlic Lemon: Add minced garlic and fresh-squeezed lemon juice to the seasoning mix.
4. Smoky BBQ: Brush the fillets with your favorite BBQ sauce before moving them to the griddle.
5. Honey Glazed: Drizzle the fillets with a mix of honey and Dijon mustard before grilling.

Best Pairings

• Grilled asparagus with butter
• Charred corn-on-the-cob
• Coleslaw with a tangy dressing
• Roasted sweet potatoes
• A crisp white wine like Sauvignon Blanc

Conclusion

This Grilled Missouri River Catfish recipe is a celebration of bold flavors and perfect grilling techniques. The Arteflame grill ensures a golden crispy crust while maintaining the delicate, flaky texture of the fish. Try different variations to suit your taste and enjoy an exquisite outdoor grilling experience.