Illinois Blackened Catfish Fillet on Arteflame Grill

Introduction

Experience the authentic flavor of Illinois-style blackened catfish with this easy-to-follow grilling recipe. Using the Arteflame grill, we'll achieve a smoky, crisp crust while keeping the inside tender and juicy. The high heat center grill grate ensures a perfect sear, locking in all the flavors before finishing the fillet on the flat cooktop griddle. Get ready for a restaurant-quality meal right at home!

Ingredients

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

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper and wait about 20 minutes for the grill to be ready.

Step 2: Prepare the catfish fillets

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

Step 3: Sear the fillets

1. Place the fillets on the center grill grate to achieve a high-heat sear.
2. Sear for about 1-2 minutes per side until a crust forms.

Step 4: Finish cooking on the flat griddle cooktop

1. Move the seared fillets to the flat cooktop griddle.
2. Cook for an additional 4-6 minutes, flipping halfway, until the internal temperature reaches 135°F.
3. Remove from the grill and let them rest; they’ll continue cooking to 145°F.

Step 5: Serve and enjoy

1. Plate the blackened catfish fillets.
2. Serve with lemon wedges and your favorite sides.

Tips

• Always cook fish to an internal temperature of 145°F, but remove it at 135°F since it will continue cooking.
• Use fresh catfish for the best texture and flavor.
• The hotter areas of the cooktop are near the center; adjust accordingly.
• Use butter instead of oil for richer flavor.

Variations

1. Lemon Herb: Add finely chopped fresh thyme and rosemary to the seasoning mix for an herbaceous twist.
2. Smoky Maple: Replace butter with maple syrup and smoked paprika for a sweet and smoky flavor.
3. Spicy Cajun: Double the cayenne pepper for extra heat and add crushed red pepper flakes.
4. Garlic Parmesan: Finish the fillets with freshly grated parmesan and minced garlic.
5. Louisiana Style: Serve with a homemade remoulade sauce for an authentic Southern experience.

Conclusion

Grilling blackened catfish on the Arteflame grill brings out incredible flavors and textures. The intense heat of the center grate is perfect for locking in juices, while the griddle finish ensures even cooking. Serve it with your favorite sides for an unforgettable meal.

Best pairings

• Grilled asparagus or zucchini
• Buttery cornbread
• Cajun-spiced rice
• Coleslaw with a tangy dressing
• Chilled white wine like Sauvignon Blanc