Blackened Catfish with Creole Sauce

12 20 265
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Blackened Catfish with Creole Sauce
Health Highlights


2 tsp Paprika
1 tsp Garlic powder
1 tsp Onion powder
1 tsp, ground Thyme, dried
1/2 tsp Oregano, dried
1/2 tsp Cumin
1/2 tsp Kosher salt
1/2 tsp Black pepper
1/4 tsp Cayenne pepper
4 fillet Catfish (bullhead) (boneless)
1 tbsp Extra virgin olive oil (for brushing)
1 cup Creole sauce


1. In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne. Season catfish fillets liberally with seasoning all over.

2. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate.

3. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

4. Brush fillets lightly with oil all over. Place catfish in grill and cook until blackened and fish flakes when to a fork, about 3 minutes per side.

5. Transfer fish to a platter and let rest for 5 minutes. Top with Creole sauce.

Serve and enjoy!


Serve with a side of asparagus or green beans,

lightly sautéed on a skillet at medium-high heat,

seasoned with salt and pepper to taste

Nutrition Facts

Per Portion

Calories 265
Calories from fat 137
Calories from saturated fat 33
Total Fat 15.2 g
Saturated Fat 3.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 6.6 g
Cholesterol 87 mg
Sodium 686 mg
Potassium 531 mg
Total Carbohydrate 8.3 g
Dietary Fiber 2.6 g
Sugars 4.5 g
Protein 24.9 g

Dietary servings

Per Portion

Meat 1.8

Energy sources


Meal Type(s)