Paul Prudhomme first served blackened fish at his K-Paul’s Louisiana Kitchen in New Orleans back in the late ’70s, and since then the dish has made its way onto menus everywhere. Although the combination of spices and butter becomes smoky as hell while the fish grills, “blackened” does not mean burned. Melting some Creole mustard butter over the top adds some extra-buttery spice to the catfish.
Special equipment: You will need a pastry brush for this recipe.
What to buy: Creole (a.k.a. Cajun) mustard is a spicy, hot mustard. You can find it at gourmet grocery stores, some well-stocked grocers, and online.
Game plan: To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions for oiling the grill right before cooking.
This dish was featured as part of our Recipes to Help You Conquer Your Fish-Grilling Fears.