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Spicy Grilled Catfish with Aioli

1 1/2 pounds catfish fillets

1/2 cup mayonnaise
3 garlic cloves -- pressed
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 1/2 teaspoons chopped fresh tarragon (or 1/2 tspn dried tarragon)

Blackening Mix:
2 tablespoons freshly-ground black pepper
2 tablespoons freshly-ground white pepper
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin

Seafood Alternatives: tilapia, rockfish, lingcod

Preheat a charcoal grill until the coals glow red with white ash on the edges. Rinse the catfish with cold water; pat dry with paper towels.

Combine all the aioli ingredients; mix well and refrigerate.

Combine all the blackeneing mix ingredients and mix well. Pour about 1/4 of the spice mixture onto a plate. Dredge both sides of the fillets in the spices to coat. Cook the catfish on the hot grill until opaque through the thickest portion, about 5 minutes per side.

Serve with a spoonful of aioli alongside.

This recipe yields 4 servings.

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