Alabama Blackened Catfish on Arteflame Grill

Introduction

Experience the bold flavors of Alabama with this Blackened Catfish recipe, perfectly seared on the Arteflame grill. The high heat of the center grate locks in the juices, while the flat cooktop finishes it to perfection. With Cajun seasoning creating a flavorful crust, this dish is both crisp and juicy, making it a must-try for seafood lovers.

Ingredients

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

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins.
4. Light the napkins and allow the firewood to catch.
5. Wait about 20 minutes for the grill to reach cooking temperature.

Step 2: Prepare the Catfish Fillets

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

Step 3: Sear the Catfish on the Center Grill Grate

1. Place the fillets on the center grill grate for 1-2 minutes per side.
2. Watch for a deep brown crust to form without burning.
3. Flip carefully using a wide spatula.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the fillets to the flat-top griddle around the center grill grate.
2. Cook for another 3-5 minutes, flipping occasionally, until the fillets reach an internal temperature of 130°F.
3. Remove the fillets when the internal temperature is 130°F to allow carryover cooking to finish them at 145°F.

Step 5: Serve and Enjoy

1. Transfer the fillets to a serving plate.
2. Squeeze fresh lemon juice over the top for brightness.
3. Serve immediately with your favorite sides.

Tips

• Make sure to preheat your grill properly to achieve the best sear.
• Butter enhances the flavor of the catfish, giving it a rich and savory taste.
• For even cooking, choose fillets of similar thickness.
• Don’t move the fish too much while searing to develop a perfect crust.

Variations

1. Lemon Herb Blackened Catfish: Add dried thyme and oregano to the seasoning mix for a herbal twist.
2. Spicy Blackened Catfish: Double the cayenne pepper for an extra spicy kick.
3. Garlic Butter Blackened Catfish: Brush extra melted garlic butter on the fillets after grilling.
4. Citrus Blackened Catfish: Zest an orange or lime into the seasoning for a citrusy flavor boost.
5. Honey Glazed Blackened Catfish: Drizzle a bit of honey over the fillets after cooking for a sweet and spicy contrast.

Conclusion

Grilling Alabama Blackened Catfish on the Arteflame grill ensures a perfectly juicy, flavorful dish with an unbeatable texture. The intense heat of the center grill grate locks in moisture, while the flat cooktop provides an even finish. Enjoy this dish with any of our suggested pairings for a well-rounded grilled feast.

Best pairings

• Grilled corn on the cob
• Smoky coleslaw
• Garlic butter asparagus
• Southern-style cornbread
• Creamy mashed potatoes