Grilled Blackened Catfish with Creole Mustard Butter

Name: Grilled Blackened Catfish with Creole Mustard Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 454 grams catfish fillets; 1 teaspoon cayenne pepper; 1 Tbsp Creole mustard; 1 teaspoons granulated sugar; 1 teaspoon kosher salt, plus more for seasoning the butter; 1 medium lemon, cut into 8 wedges; 2 teaspoons paprika; 1 teaspoon dried thyme leaves; 6 Tbsps unsalted butter (3/4 stick), at room temperature; 4 servings Vegetable oil, for oiling the grill

Grilled Blackened Catfish with Creole Mustard Butter might be just the main course you are searching for. This gluten free, fodmap friendly, and pescatarian recipe serves 4. One serving contains 397 calories, 19g of protein, and 35g of fat. The Fourth Of July will be even more special with this recipe. If you have creole mustard, granulated sugar, thyme leaves, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place half of the butter in a medium bowl and mash with a spatula until spreadable.

Ingredients you will need

Butter

Equipment you will use

Spatula

Bowl

Add the mustard, season with salt, and stir to combine.

Ingredients you will need

Mustard

Salt

Place the mustard butter on a sheet of plastic wrap.

Ingredients you will need

Mustard

Butter

Wrap

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Plastic Wrap

Roll into a log and twist the ends to seal.

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Roll

Place in the refrigerator to harden, at least 30 minutes. Meanwhile, make the fish.

Ingredients you will need

Fish

Place the paprika, cayenne, measured salt, thyme, black pepper, and sugar in a small bowl and stir to evenly combine; set aside.Melt the remaining half of the butter and place it in a small bowl. 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. 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.

Ingredients you will need

Catfish Fillets

Black Pepper

Dry Seasoning Rub

Ground Cayenne Pepper

Paprika

Butter

Sugar

Thyme

Salt

Equipment you will use

Bowl

Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, rub the grates with a towel dipped in vegetable oil.

Ingredients you will need

Vegetable Oil

Dry Seasoning Rub

Equipment you will use

Grill Pan

Grill

Place the fillets on the grill and cook undisturbed until grill marks appear and the fish is opaque, about 3 to 4 minutes. Using a flat spatula, flip and cook until completely cooked through, about 3 to 4 minutes more.

Ingredients you will need

Fish

Equipment you will use

Spatula

Grill

Transfer to serving plates.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).

Ingredients you will need

Mustard

Butter

Place a round on top of each piece of fish and serve immediately with the lemon wedges.

Ingredients you will need

Lemon Wedge

Fish

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 454grams

catfish fillets 1teaspoon

cayenne pepper 1Tbsp

Creole mustard 1teaspoons

granulated sugar 1teaspoon

kosher salt, plus more for seasoning the butter 1medium

lemon, cut into 8 wedges 2teaspoons

paprika 1teaspoon

dried thyme leaves 6Tbsps

unsalted butter (3/4 stick), at room temperature 4servings

Vegetable oil, for oiling the grill

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.