Spicy Grilled Catfish With Aioli

Recipe Ingredients

		Aioli
1 cup	237ml	Mayonnaise
4		Garlic cloves - pressed, up to 5
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Dijon mustard
1/2 teaspoon	2.5ml	Dried tarragon or
1 1/2 teaspoons	7.5ml	Chopped fresh tarragon
		Blackened Mix
2 tablespoons	30ml	Black pepper
2 tablespoons	30ml	White pepper
1 tablespoon	15ml	Cayenne pepper
2 tablespoons	30ml	Dried thyme
2 tablespoons	30ml	Oregano
2 tablespoons	30ml	Garlic powder
2 tablespoons	30ml	Onion powder
2 tablespoons	30ml	Chili powder
1 tablespoon	15ml	Ground cumin

Recipe Instructions

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

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

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

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

Serve with Aioli.

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.

Use recommended times as guides and check food frequently.

Source:
Garry Howard

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