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Mesquite Grilled Blackend Catfish

csrcsr Posts: 27
edited 4:36AM in Seafood
IngredientsMain Ingredients
6 catfish filets
3-4 sticks of butter
Mesquite wood chunks
Cajun Seasoning Recipe (Courtesy of www.cajuncrawfishpie.com, but with my own little twist)
2 Tbsp salt
2 Tbsp paprika
2 Tbsp onion powder
2 Tbsp garlic powder
2 Tbsp black pepper
2 Tsp dried red pepper
2 Tsp dried oregano
2 Tsp dried thyme
2 Tsp Zatarain’s Creole seasoning
Combine all of the above in a bowl. You will be able to store the leftover seasoning for future use after all is said and done.InstructionsGrilling
Soak the Mesquite wood for at least 20 minutes.
Get the Egg around 600 degrees and put a cast iron skillet on the grid for at least 10 minutes.
Melt butter in a medium saucepan.
Dip the fish in the melted butter.
Season the fish with the Cajun seasoning on both sides.
Remove the skillet, add Mesquite wood to the charcoal, replace the skillet and let the temp get back to at least 550-600 degrees.  It will not take that long, believe me, and the Mesquite wood will start to smoke really well.
Place the fish in the skillet and pour half of the leftover butter on the fish and cook for about 2 ½ minutes.
Turn the fish and then put the rest of the butter on the fish and cook for another 2 ½ minutes.
Enjoy, and Laissez Les Bon Temps Roulez!NotesNumber of Servings: 4Time to Prepare:

Comments

  • Going to try this tomorrow...don't have a cast - iron skillet that will fit....is there a good substitute?  Just curious...if not...off to the store for me :-)

    PB

  • IQ2IQ2 Posts: 37
    This sounds scrumptious, I will definitely give it a try. After all, it has to be yummy when cooked in butter!
    Paula West Texas
  • 4Runner4Runner Posts: 2,762
    pics??????
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • Cooked as recipe described on an 8-inch cast iron pan from Walmart ($12 CAD).  Served with side of rice and salad.  Depending on your taste, you could use less salt, but this worked really really well.

    The timing is bang on, 2 1/2 minutes a side - don't go further.  The result is a crispy outside and a succulent middle from end to end.  I closed the vents to almost nothing to get smoke on for the last 2 minutes, the pan was hot enough to do the cooking at that point.

    Thanks for the recipe - we will be making this again!

    PB

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