Wood-Fired Blackened Catfish with Asian-Inspired Chili Glaze
Tender catfish fillets blackened over high heat, finished with a subtle Asian chili glaze that balances heat and sweetness. This seafood-inspired grilling ready in about 25 minutes pairs fillets (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 320 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 fillets (6 oz each) catfish fillets
- 2 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp, grated fresh ginger
- 1/2 tsp red chili flakes
- 2, thinly sliced for garnish green onions
- 1 tsp for garnish sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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 thyme, 1 tsp salt, and 1/2 tsp black pepper to make the blackening spice.
- Step 2: Pat dry 4 catfish fillets and rub each side evenly with the blackening spice mixture.
- Step 3: Heat 2 tbsp vegetable oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering (about 400°F).
- Step 4: Add catfish fillets and cook for 3-4 minutes per side until a dark crust forms and fish flakes easily with a fork.
- Step 5: Meanwhile, in a small saucepan, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp grated fresh ginger, and 1/2 tsp red chili flakes. Bring to a simmer over medium heat and cook for 3 minutes until slightly thickened.
- Step 6: Brush the chili glaze generously over the cooked catfish fillets and remove from heat.
- Step 7: Garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.
Frequently asked questions
How long does Wood-Fired Blackened Catfish with Asian-Inspired Chili Glaze take to make?
Total time is about 25 minutes (10 min prep + 15 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 Wood-Fired Blackened Catfish with Asian-Inspired Chili Glaze?
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 paprika from drying out.
Can I substitute ingredients in Wood-Fired Blackened Catfish with Asian-Inspired Chili Glaze?
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-Inspired Chili Glaze 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 Wood-Fired Blackened Catfish with Asian-Inspired Chili Glaze?
Seafood grilling 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.
