Grilled Blackened Catfish with Creole Mustard Butte

Name: Grilled Blackened Catfish with Creole Mustard Butter Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter (3/4 stick), at room temperature; 1 tablespoon Creole mustard; 2 teaspoons paprika; 1 teaspoon cayenne pepper; 1 teaspoon kosher salt, plus more for seasoning the butter; 1 teaspoon dried thyme leaves; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon granulated sugar; 4 (4- to 6-ounce) catfish fillets; Vegetable oil, for oiling the grill; 1 medium lemon, cut into 8 wedges

Servings: persons

6 tablespoons unsalted butter (3/4 stick), at room temperature
1 tablespoon Creole mustard
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon kosher salt, plus more for seasoning the butter
1 teaspoon dried thyme leaves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
4 (4- to 6-ounce) catfish fillets
Vegetable oil, for oiling the grill
1 medium lemon, cut into 8 wedges

1
Place half of the butter in a medium bowl and mash with a spatula until spreadable.
2
Add the mustard, season with salt, and stir to combine.
3
Place the mustard butter on a sheet of plastic wrap.
4
Roll into a log and twist the ends to seal.
5
Place in the refrigerator to harden, at least 30 minutes.
6
Meanwhile, make the fish.
7
Place the paprika, cayenne, measured salt, thyme, black pepper, and sugar in a small bowl and stir to evenly combine; set aside.
8
Melt the remaining half of the butter and place it in a small bowl.
9
Liberally brush one side of each catfish fillet with butter, evenly sprinkle the buttered sides with half of the spice rub, and press gently on the fillets so that the spice rub adheres.
10
Flip the fillets, liberally brush with butter, evenly sprinkle with the remaining half of the spice rub, and press gently so that the spice rub adheres.
11
Heat a grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F).
12
When the grill is ready, rub the grates with a towel dipped in vegetable oil.
13
Place the fillets on the grill and cook undisturbed until grill marks appear and the fish is opaque, about 3 to 4 minutes.
14
Using a flat spatula, flip and cook until completely cooked through, about 3 to 4 minutes more.
15
Transfer to serving plates.
16
To serve, cut 4 (1/4- to 1/2-inch-thick) rounds of the mustard butter (you will have some left over, but can serve more slices if desired).
17
Place a round on top of each piece of fish and serve immediately with the lemon wedges.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 tablespoons unsalted butter (3/4 stick), at room temperature, 1 tablespoon Creole mustard, 2 teaspoons paprika, 1 teaspoon cayenne pepper, and more.

Yes, Grilled Blackened Catfish with Creole Mustard Butter 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.

That's it — enjoy your meal!

Grilled Blackened Catfish with Creole Mustard Butter Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions