Grilled Blackened Catfish with Spicy Remoulade
Catfish fillets coated in a bold blackening spice blend, grilled to perfection, and served with a zesty homemade remoulade sauce. This caribbean-inspired seafood ready in about 25 minutes pairs (6 oz each) catfish fillets, paprika, cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) catfish fillets
- 2 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp hot sauce
- 1 tbsp lemon juice
- 1 tbsp capers, chopped
- 1 tbsp fresh parsley, chopped
Instructions
- Step 1: In a small bowl, combine 2 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to create the blackening spice.
- Step 2: Pat 4 catfish fillets dry with paper towels and brush both sides evenly with 2 tbsp olive oil. Generously coat each fillet with the blackening spice mixture, pressing to adhere.
- Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the catfish fillets for 4-5 minutes per side, until the fish is opaque and flakes easily with a fork, with a nicely charred crust.
- Step 4: While the fish cooks, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp lemon juice, 1 tbsp chopped capers, and 1 tbsp chopped fresh parsley in a small bowl until smooth and creamy.
- Step 5: Serve the grilled blackened catfish hot, topped or served alongside the spicy remoulade sauce for a flavorful Southern-inspired dish.
Frequently asked questions
How long does Grilled Blackened Catfish with Spicy Remoulade take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Blackened Catfish with Spicy Remoulade?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) catfish fillets from drying out.
Can I substitute ingredients in Grilled Blackened Catfish with Spicy Remoulade?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Blackened Catfish with Spicy Remoulade for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Blackened Catfish with Spicy Remoulade?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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