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Spicy Grilled Catfish With Aioli

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, C, P
    MineralsSilicon, Magnesium, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Aioli

    2. 1 cup 237ml Mayonnaise

    3. 4 Garlic cloves - pressed, up to

    4. 1 tablespoon 15ml Lemon juice

    5. 1 tablespoon 15ml Dijon mustard

    6. 1/2 teaspoon 2 1/2ml Dried tarragon or 1 1/2 teaspoons 7 1/2ml Chopped fresh tarragon

    7. Blackened Mix

    8. 2 tablespoons 30ml Black pepper

    9. 2 tablespoons 30ml White pepper

    10. 1 tablespoon 15ml Cayenne pepper

    11. 2 tablespoons 30ml Dried thyme

    12. 2 tablespoons 30ml Oregano

    13. 2 tablespoons 30ml Garlic powder

    14. 2 tablespoons 30ml Onion powder

    15. 2 tablespoons 30ml Chili powder

    16. 1 tablespoon 15ml Ground cumin

    Instructions Jump to Ingredients ↑

    1. Rinse catfish with cold water; pat dry with paper towels.

    2. Combine all Aioli ingredients; mix well and refrigerate. Combine all herbs and spices and mix well. Pour spice mixture onto a plate.

    3. Dredge both sides of fillets in mixture to coat. Place on heated, greased grill 4 to 5 inches from a hot fire.

    4. Cook 4 to 5 minutes per 1/2 inch measured at thickest point, turning once halfway through cooking time.

    5. Serve with Aioli.

    6. HOT TIP: Grilling is an art, not a science, and cooking times are approximate. Wind, humidity, amount of food on the grill, air temperature and the temperature of the food when placed on the grill can all affect cooking times.

    7. Use recommended times as guides and check food frequently.

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