Grilled Cajun Catfish
In my opinion, catfish is ideal for being prepared on a grill: it does not fall apart into flakes, holds its form, and beautifully blends with many herbs and spices.
A while ago I had read that catfish is wonderfully complimented with spicy and flavorful Cajun seasonings. When a gorgeous catfish fillet caught my eye at the fish market, I had no question as to how to prepare it. Just as quickly as I was inspired I had the finished fish on the table, because the catfish only takes a few minutes on the grill and it is ready to enjoy. This combination of fish and spice perfectly intertwines to create a wonderful and savory dish.
- 1 catfish filet (1/2 fish)
- 1/2 tsp. or more Cajun spice mix
- 1 tsp. olive oil
- ¼ lemon
- Kosher or course sea salt
- Freshly ground black pepper (optional)
Dry the filet with a paper towel.
Put the fish on a piece of foil (preferably heavy duty). Sprinkle with salt, pepper, and Cajun spice mix. Drizzle with olive oil.
Lift the edges of the foil to form a tray.
Cook on the grill (direct high) for about 9-12 minutes. The exact time of cooking depends on the grill and the thickness of the fish: when the edges of filet become golden brown, the fish is ready.
In the oven: cook the fish under the broiler. Cooking time is about the same.
Serve with a slice of lemon.
Cook with pleasure!