Archive for December 1st, 2011

With a sweet, mild flavor and juicy, flaky texture, catfish is among the five most popular fish fillets in American. They’re particularly beloved in the South. We like to flavor the fillets with spicy seasonings, grill them, and serve them with a spoonful of buttered pecans. A fish grilling basket allows you to easily flip these delicate fillets. Preheating the basket on the grill also helps to prevent sticking.

TIMING
Prep: 10 minutes (plus 5 minutes for rub)
Rest before grilling: 1 hour
Grill: 10 to 14 minutes.

BBQ TOOLS AND EQUIPMENT
– Fish grilling basket
– Cast-iron or other heavy skillet.

SHORTCUT
– Replace the Cajun Blackening Rub with your favorite commercial blackening rub or Cajun spice blend.

THE GRILL
Gas: Direct heat, medium-high (450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
4 catfish fillets, 6 to 8 ounces each, rinsed and patted dry
¼ cup Cajun Blackening Rub
Oil for coating grill grate and fish basket
½ cup olive oil
4 tablespoons (½ stick) butter
2/3 cup chopped pecans
¼ teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
2 tablespoons minced fresh flat-leaf parsley.

DIRECTIONS
1. Put the catfish in a large baking dish and scatter the rub all over them. Cover and refrigerate for 1 hour.
2. Heat the grill as directed. Brush the grill grate and coat it with oil. Put the fish basket on the grill to preheat it.
3. Coat the fish grilling basket with oil. Put the olive oil in a shallow dish. Dip each fillet in the olive oil and let the excess drip back in the dish. Put the fillets into the hot grill basket and put the basket on the grill. Cover and cook until the fish is just a bit filmy and moist in the center, 5 to 7 minutes per side. If your grill has a temperature gauge, it should stay at around 450°F.
4. As the fish cooks, melt the butter in a cast-iron or other heavy skillet over medium heat (directly on the grill if you have room). When hot, add the pecans, salt, black pepper, and cayenne pepper. Cook, shaking the pan, until the nuts are toasted and fragrant, 3 to 5 minutes. Remove from the heat and stir in the lemon juice and parsley.
5. Serve each fillet topped with some of the pecan mixture.

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