Blackened Catfish with Pinapple Mango Salsa

Catfish is probably the best grilling fish you can buy – second only to Salmon in my opinion.

IMG_2258To prepare the catfish for the grill, you’re going to want to pat it down with a dry paper towel to get any moisture off. Getting rid of the moisture layer is important because, later, when we put the other ingredients on, the water barrier will steam the fish and we obviously want to “grill” it.

Next, we coat the fish with olive oil and heavily coat it with our blackened seasoning:

Blackened Seasoning
Garlic powder
Onion powder
Celery seed
Black pepper
White pepper (optional)
Cayenne pepper
Mustard powder

IMG_2261Cook the fish 3-5 minutes on each side. Put she shiny flat side down first. You will be able to visually see it clouding half way through. At this point check the under side of the fish. We want to make sure it separates easily from the grill without sticking. If it’s being stubborn let the fish caramelize a few more minutes. Gently (yet swiftly) flip the fish.

Move to the top shelf until edges are crisp (“Blackened”).

IMG_2260Pinapple Mango Salsa (this is good!)
Diced Pineapple
Diced Mango
Minced Mint
Minced Cilantro
Chopped Jalepeno
Chopped Red Onion
Lemon Juice
Salt (optional)





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