Grilled Blackened Catfish with Creole Mustard Butter

Gluten Free
Low Fod Map
Health score
9%
Grilled Blackened Catfish with Creole Mustard Butter
45 min.
4
400kcal

Suggestions


Indulge in the bold flavors of the South with our Grilled Blackened Catfish with Creole Mustard Butter. This dish is not only a feast for the senses but also caters to those seeking gluten-free and low FODMAP options. Perfect for a satisfying lunch or a delightful dinner, this recipe brings together the rich, smoky essence of blackened catfish and the zesty kick of Creole mustard butter, creating a harmonious balance that will leave your taste buds dancing.

In just 45 minutes, you can prepare a meal that serves four, making it ideal for family gatherings or a cozy dinner with friends. The catfish fillets are seasoned with a blend of spices, including cayenne pepper and paprika, which give them a beautiful char and a burst of flavor. Paired with the creamy, tangy mustard butter, this dish elevates the humble catfish to gourmet status.

As you grill the fish to perfection, the aroma will fill your kitchen, inviting everyone to the table. Serve it alongside fresh lemon wedges for a bright finish, and watch as your guests savor every bite. Whether you're a seasoned cook or a kitchen novice, this recipe is sure to impress and satisfy. Dive into this culinary adventure and enjoy a taste of the South right at home!

Ingredients

  • 0.5 teaspoon pepper black freshly ground
  • 16 ounce catfish filets 
  • teaspoon ground pepper 
  • tablespoon dijon mustard 
  • 0.5 teaspoon granulated sugar 
  • teaspoon kosher salt plus more for seasoning the butter
  • medium optional: lemon cut into 8 wedges
  • teaspoons paprika 
  • teaspoon thyme leaves dried
  • tablespoons butter unsalted at room temperature ()
  • servings vegetable oil for oiling the grill

Equipment

  • bowl
  • plastic wrap
  • grill
  • spatula
  • grill pan

Directions

  1. Place half of the butter in a medium bowl and mash with a spatula until spreadable.
  2. Add the mustard, season with salt, and stir to combine.
  3. Place the mustard butter on a sheet of plastic wrap.
  4. Roll into a log and twist the ends to seal.
  5. Place in the refrigerator to harden, at least 30 minutes. Meanwhile, make the fish.
  6. Place the paprika, cayenne, measured salt, thyme, black pepper, and sugar in a small bowl and stir to evenly combine; set aside.Melt the remaining half of the butter and place it in a small bowl. Liberally brush one side of each catfish fillet with butter, evenly sprinkle the buttered sides with half of the spice rub, and press gently on the fillets so that the spice rub adheres. Flip the fillets, liberally brush with butter, evenly sprinkle with the remaining half of the spice rub, and press gently so that the spice rub adheres.
  7. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, rub the grates with a towel dipped in vegetable oil.
  8. Place the fillets on the grill and cook undisturbed until grill marks appear and the fish is opaque, about 3 to 4 minutes. Using a flat spatula, flip and cook until completely cooked through, about 3 to 4 minutes more.
  9. Transfer to serving plates.To serve, cut 4 (1/4- to 1/2-inch-thick) rounds of the mustard butter (you will have some left over, but can serve more slices if desired).
  10. Place a round on top of each piece of fish and serve immediately with the lemon wedges.

Nutrition Facts

Calories400kcal
Protein19.12%
Fat76.63%
Carbs4.25%

Properties

Glycemic Index
62.9
Glycemic Load
0.94
Inflammation Score
-8
Nutrition Score
16.840000048928%

Flavonoids

Eriodictyol
5.77mg
Hesperetin
7.53mg
Naringenin
0.15mg
Apigenin
0.01mg
Luteolin
0.74mg
Kaempferol
0.01mg
Myricetin
0.14mg
Quercetin
0.31mg

Nutrients percent of daily need

Calories:399.64kcal
19.98%
Fat:34.67g
53.34%
Saturated Fat:13.8g
86.28%
Carbohydrates:4.33g
1.44%
Net Carbohydrates:2.8g
1.02%
Sugar:1.4g
1.55%
Cholesterol:110.92mg
36.97%
Sodium:675.16mg
29.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.46g
38.93%
Vitamin D:14.49µg
96.6%
Vitamin B12:2.56µg
42.74%
Vitamin K:28.89µg
27.51%
Vitamin A:1315.8IU
26.32%
Phosphorus:255.94mg
25.59%
Selenium:16µg
22.86%
Vitamin C:16.31mg
19.77%
Vitamin B1:0.26mg
17.5%
Vitamin E:2.13mg
14.19%
Potassium:493.26mg
14.09%
Vitamin B3:2.38mg
11.88%
Vitamin B5:0.98mg
9.84%
Vitamin B6:0.19mg
9.62%
Magnesium:34.24mg
8.56%
Vitamin B2:0.12mg
6.85%
Fiber:1.54g
6.14%
Manganese:0.12mg
6.04%
Iron:0.94mg
5.2%
Zinc:0.71mg
4.71%
Folate:16.49µg
4.12%
Calcium:36.83mg
3.68%
Copper:0.07mg
3.51%
Source:Chow