Grilled Blackened Catfish/Salmon
You've probably tried fried catfish but have you tried smoked catfish? This recipe will take your seafood from average to outstanding in 30 min. Cajun and blackened spices.
4 filets farm-raised catfish
¼ cup (or as needed) seafood blackening seasoning, or any Cajun seasoning
2 tbsp Avocado oil, for the fish rub
1 tbsp Fresh lemon juice
2 large cedar wood planks, soaked for a day in wine or water.
Notes: You’ll also need cedar planks, soaked for a day in wine or water. Fish is done when the flesh is white all the way through. The internal temperature should be around 155º. The purpose of soaking the planks it to steam them through the smoke coming through the planks, this is harder to do if the planks are not soaked and can burn the planks.
Soak the wood planks in water or wine for a day or at least 6 hours.
Light your Pit Barrel® according to the instructions and install the cooking grate.
Rub the filet with a little oil. Season catfish fillets with the Seafood Blackening Seasoning generously. Let them rest for about 2 to 3 minutes, so the fish soaks up all the flavors.
Add a little oil on to the planks then add the catfish to them. Allow fish to smoke for about 10 minutes with the lid on. Baste the salmon with the lemon and flip. Allow fish to cook for about 10 minutes.
Serve on a white plate with a lemon wedge for garnish. Goes great with Caribbean Mango Salsa (see recipe).
Desired Temp: 155º