Blackened Catfish with Pinapple Mango Salsa
Catfish is probably the best grilling fish you can buy – second only to Salmon in my opinion.
To 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:
White pepper (optional)
Cook 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”).
Pinapple Mango Salsa (this is good!)
Chopped Red Onion
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