Louisiana Blackened Cajun Catfish on the Arteflame Grill

Introduction

Savor the bold flavors of Louisiana with this Blackened Cajun Catfish recipe, grilled to perfection on the Arteflame. The high center heat locks in juices, while the flat-top cook surface ensures the perfect blackened crust. Served with fresh lemon wedges, this dish is bursting with smoky, spicy Cajun goodness.

Ingredients

• 4 catfish fillets
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional for extra heat)
• 4 tbsp unsalted butter, melted
• 1 lemon, cut into wedges
• Fresh parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood on top of the napkins and light them.
4. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the catfish fillets

1. Pat the catfish fillets dry using paper towels.
2. In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Brush each fillet with melted butter, ensuring an even coat.
4. Coat the buttered fillets generously with the Cajun spice blend.

Step 3: Sear the catfish

1. Place the fillets on the center grate of the Arteflame grill for about 30 seconds per side to lock in the juices.
2. Carefully transfer the fillets to the flat-top griddle surrounding the center grate.

Step 4: Cook to perfection

1. Continue cooking the fillets on the flat-top griddle for 4-5 minutes per side until the internal temperature reaches 130°F.
2. Remove the fillets when slightly underdone (around 130°F), as they will continue cooking off the grill.
3. Let the fillets rest for 5 minutes.

Step 5: Serve

1. Garnish with freshly chopped parsley.
2. Serve immediately with lemon wedges.

Tips

• Use fresh catfish fillets for the best texture and flavor.
• Adjust the Cajun seasoning based on your spice preference.
• Always let the fish rest before serving.
• Keep the firewood well-stoked for even heat distribution.

Variations

1. Garlic Butter Catfish: Substitute Cajun seasoning with a garlic butter sauce for a milder but flavorful twist.
2. Herb-Crusted Catfish: Instead of Cajun spices, use a blend of fresh dill, parsley, and thyme.
3. Spicy Blackened Catfish: Double the cayenne pepper for an extra fiery kick.
4. Lemon Pepper Catfish: Swap out Cajun seasoning with lemon pepper and a dash of crushed red pepper.
5. Smoked Paprika Catfish: Enhance the smokiness with extra smoked paprika and a touch of Worcestershire sauce.

Best Pairings

• Grilled corn on the cob
• Coleslaw
• Cajun rice
• Roasted sweet potatoes
• Buttery grilled asparagus

Conclusion

The Arteflame grill makes it easy to achieve the classic blackened crust and juicy center in this Louisiana-style Blackened Cajun Catfish recipe. Whether you're hosting a backyard cookout or a weeknight dinner, this dish is a flavorful, easy-to-make, and deliciously smoky option.