How to Cook Grilled Catfish with Creole Mustard Butter

Serves: 4

Preparation time: 15 mins

Cooking time: 10 mins

Ingredients needed to make Grilled Catfish with Creole Mustard Butter:

• 4 catfish fillets, 4 oz each
• 1 medium lemon, sliced into 8 wedges
• 1 tsp dried thyme
• 6 tbsp unsalted butter, softened
• ½ tsp granulated sugar
• 1 tsp cayenne pepper
• 2 tsp smoked paprika
• 1 tbsp creole mustard
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• Vegetable oil, for greasing

Cooking instructions for Grilled Catfish with Creole Mustard Butter:

• Scoop out half of the butter into a bowl and smash it with the back of a spoon.
• Stir in mustard as well as a dash of salt plus ground black pepper until well combined and spread it across a plastic sheet.
• Roll it into a cylinder and twist the open ends to secure.
• Leave in the fridge for half an hour or until it sets.
• To prepare the fish, place the sugar, cayenne pepper, thyme, black pepper, paprika as well as a dash of salt and stir them all together until mixed properly; set aside.
• Melt rest of the butter in a pan and drizzle it into a bowl.
• Smother one side of the catfish fillets with melted butter and sprinkle half of the spice mix on top.
• Press it gently so that the mix sticks to the fillets and coat the other side with butter plus spice mix on the other side similarly.
• Warm up your outdoor grill to 375 degrees F and grease the grill grated with lashing of vegetables oil.
• Arrange the fillets on top of the grill grate and grill for about 3-4 minutes and flip them over to cook the other side similarly until they are seared.
• Place them onto serving plates and set aside.
• Carve out ½’’ thick discs from the hardened creole mustard butter and place one each on the fish fillets.
• Serve warm alongside lemon wedges.

Image credit: Wikimedia Commons

Last Updated on April 14, 2013 by