Wood-Fired Blackened Catfish with Asian Chili-Lime Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bold seafood dish combining New Orleans blackening spices and an Asian-inspired chili-lime sauce, grilled over high heat for smoky flavor. This seafood (gluten free, low carb) ready in about 25 minutes blends about 6 oz each catfish fillets, paprika, garlic powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 10 min Serves 4 Seafood cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a small bowl, combine 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to make the blackening spice blend.
  2. Step 2: Pat dry 4 catfish fillets (6 oz each) with paper towels. Rub both sides of each fillet with 2 tbsp vegetable oil, then evenly coat with the spice blend.
  3. Step 3: Preheat a wood-fired grill or regular grill to medium-high heat (about 450°F). Grill catfish fillets for 4-5 minutes per side until the fish is opaque and flakes easily.
  4. Step 4: While the fish grills, whisk together 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp honey, 1 tsp sesame oil, and 1/2 tsp red chili flakes in a small bowl until combined.
  5. Step 5: Remove catfish from the grill and drizzle with the chili-lime sauce. Garnish with 2 tbsp chopped fresh cilantro before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Wood-Fired Blackened Catfish with Asian Chili-Lime Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Wood-Fired Blackened Catfish with Asian Chili-Lime Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Wood-Fired Blackened Catfish with Asian Chili-Lime Sauce?

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 Wood-Fired Blackened Catfish with Asian Chili-Lime Sauce 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.

Is Wood-Fired Blackened Catfish with Asian Chili-Lime Sauce gluten free?

Yes — this recipe is tagged gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes