This vibrant dish features tender catfish fillets coated in a spicy Cajun spice blend and grilled until crisp. The heat from the grill infuses the fish with a smoky depth that pairs beautifully with the bright, zesty remoulade sauce made from mayonnaise, Creole mustard, and horseradish. It’s a bold, flavor-packed meal that brings the spirit of the Louisiana bayou to your backyard. Perfect for summer cookouts or when you crave something with serious kick. The combination of charred spices and creamy, pungent sauce creates a complex dining experience that is both comforting and exciting. Serve with fresh greens and tomatoes for a balanced plate.
Grilled Fish Sauce
Description
This vibrant dish features tender catfish fillets coated in a spicy Cajun spice blend and grilled until crisp. The heat from the grill infuses the fish with a smoky depth that pairs beautifully with the bright, zesty remoulade sauce made from mayonnaise, Creole mustard, and horseradish. It's a bold, flavor-packed meal that brings the spirit of the Louisiana bayou to your backyard. Perfect for summer cookouts or when you crave something with serious kick. The combination of charred spices and creamy, pungent sauce creates a complex dining experience that is both comforting and exciting. Serve with fresh greens and tomatoes for a balanced plate.Ingredients
Directions
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Finely grind the wheat flakes cereal into a powder using a blender or food processor.
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In a shallow bowl, mix the ground wheat flakes with paprika, salt, onion powder, garlic powder, cayenne pepper, black pepper, white pepper, and thyme.
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Rinse the catfish fillets and pat them completely dry with paper towels.
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Coat both sides of each fillet generously with the spice and wheat mixture, pressing gently to adhere.
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Prepare your grill for medium-high heat and oil the grates to prevent sticking.
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Place the seasoned fillets on the grill and cook for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork.
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While the fish cooks, prepare the remoulade sauce by whisking together mayonnaise, Creole mustard, fresh horseradish, lemon juice, Worcestershire sauce, Tabasco, grated onion, and minced garlic.
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Taste the sauce and adjust seasoning with additional lemon juice or hot sauce if desired.
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Arrange torn butter lettuce and tomato wedges on a serving platter.
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Top the greens with the grilled catfish fillets and serve immediately with the remoulade sauce on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1821.5kcal
- % Daily Value *
- Total Fat 89.0g137%
- Saturated Fat 15.3g77%
- Cholesterol 352.9mg118%
- Sodium 2587.2mg108%
- Total Carbohydrate 180.3g61%
- Dietary Fiber 31.4g126%
- Sugars 88.9g
- Protein 91.0g182%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
