Simple blackened catfish with a delicious and tangy cilantro-lime compound butter.
- 2 6-8 ounce catfish filets (only buy domestic raised) (or your favorite white fish such as cod or mahi-mahi, or sea bass)
- 4 teaspoons (or to taste) blackening seasoning, such as Old Bay
- olive oil (for grilling)
- 2 tablespoons butter, softened
- 2 tablespoons cilantro, minced
- 1 garlic clove, minced
- 1 lime
Homemade Blackening Seasoning
- 1 1/2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
For the cilantro-lime butter
- Place butter in a small bowl and microwave for 5-10 second intervals to soften (or leave out on the counter). Using a fork, mash in garlic, juice from half a lime, and 1 tablespoon of minced cilantro. Spoon butter onto a small sheet of tinfoil, doing your best to reshape into a log, roll up the foil and place in refrigerator until ready to serve.
For the fish
- Preheat the grill to medium-high heat. Clean the grates well.
- Coat each side of the catfish liberally with blackening seasoning, about 1 teaspoon for each side of the filet. You can use more or less depending on preference.
- Lightly brush the grill with olive oil and grill filets for 5-7 minutes per side, or until white and starting to flake (The olive oil prevents the fish from sticking and breaking apart).
- Remove filets from the grill and top each with a slice of cilantro-lime butter, sprinkle with fresh cilantro, and serve with a lime wedge.
- Serving Size: 1 fillet
- Calories: 303
- Sugar: 0.6g
- Sodium: 544mg
- Fat: 13.2g
- Saturated Fat: 7.6g
- Carbohydrates: 4.1g
- Fiber: 1g
- Protein: 41.6g
- Cholesterol: 130mg
Keywords: catfish recipes, blackened catfish