Blackened Catfish With Creole Sauce Recipe Recipe

Name: Blackened Catfish With Creole Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: :; 2 teaspoons paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; 4 boneless catfish fillets; Olive oil, for brushing; 1 cup

Servings: persons

:
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 boneless catfish fillets
Olive oil, for brushing
1 cup

1
In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne. Season catfish fillets liberally with seasoning all over.
2
When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
3
and
4
the grilling grate. Brush fillets lightly with oil all over. Place catfish in grill and cook until blackened and fish flakes when to a fork, about 3 minutes per side.
5
Transfer fish to a platter and let rest for 5 minutes. Top with Creole sauce and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: :, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and more.

Yes, Blackened Catfish With Creole Sauce Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blackened Catfish With Creole Sauce Recipe

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