This blackened catfish recipe features tender catfish fillets seasoned with a bold blend of Cajun spices and grilled to smoky perfection.
A crisp cilantro lime slaw complements the spicy catfish, adding a refreshing and tangy contrast that balances the dish.
Ideal for a quick weeknight meal or weekend BBQ, this recipe is straightforward and brings vibrant Southern flavors to your table.
Why You’ll Love This Recipe
- Blackening the catfish adds smoky depth and a crisp, flavorful crust that enhances the natural sweetness of the fish.
- Grilling imparts a subtle char flavor while keeping the catfish moist and flaky when cooked to a safe internal temperature of 145°F (63°C).
- The cilantro lime slaw’s acidity cuts through the spicy blackening seasoning, refreshing the palate and providing textural contrast.
Grilled Blackened Catfish with Cilantro Lime Slaw
A southern-inspired grilled blackened catfish paired with a fresh, crunchy cilantro lime slaw, perfect for an easy and flavorful seafood dinner.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 catfish fillets (6 ounces each), skinless
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- For the Cilantro Lime Slaw:
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon honey
- 1/4 cup mayonnaise
- Salt and pepper to taste
Instructions
- Prepare the Blackening Spice In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
- Season the Catfish Pat catfish fillets dry with paper towels. Brush both sides lightly with olive oil. Sprinkle the blackening spice mix evenly over both sides of each fillet, pressing gently to adhere.
- Make the Cilantro Lime Slaw In a medium bowl, whisk together lime juice, honey, and mayonnaise until smooth. Add shredded cabbage, carrots, and cilantro. Toss well to coat. Season with salt and pepper to taste. Chill until ready to serve.
- Grill the Catfish Preheat grill to medium-high heat (about 400°F / 204°C). Oil the grill grates to prevent sticking. Place catfish fillets on the grill and cook 4-5 minutes per side until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Avoid overcooking to keep fish moist.
- Serve Transfer grilled catfish to plates and serve alongside the chilled cilantro lime slaw.
Helpful Tips
- Use a digital instant-read thermometer to check the catfish's internal temperature for safety and perfect doneness.
- If you prefer milder spice, reduce the cayenne pepper by half.
- To make the slaw ahead, prepare and refrigerate it up to 2 hours before serving, tossing again before plating to redistribute the dressing.
Storage and Make-Ahead
Store leftover grilled catfish in an airtight container in the refrigerator for up to 2 days.
Keep the cilantro lime slaw separate from the fish and store in an airtight container for up to 2 days.
Reheat catfish gently in a skillet over medium-low heat to avoid drying it out.
Frequently Asked Questions
Can I use another type of fish for this blackened recipe?
Yes, firm white fish like tilapia, mahi mahi, or swordfish are excellent substitutes for blackened catfish.
Is blackened catfish spicy?
This recipe has a moderate spice level. You can adjust the cayenne pepper to make it milder or spicier according to your preference.
How should I clean and prepare catfish fillets before cooking?
Rinse fillets under cold water and pat dry with paper towels before seasoning to ensure the spice adheres well.
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