Catfish is a staple among the southern states. Often fried, this recipe showcases an entirely different presentation. A lightly seasoned fillet is grilled with the contrast of a decadent cornmeal and pecan topping.
Ingredients:…4 6-ounce catfish fillets …1 cup cornmeal …2 tablespoons butter, cubed…2 teaspoons brown sugar… 1 teaspoon paprika …½ teaspoon cayenne powder …1 cup pecans, ground …1 tablespoon olive oil …1 teaspoon salt …1 teaspoon pepper
Directions: …Rinse the catfish fillets and pat them dry.
Prepare and clean grill. Bring the heat to approximately 300°F. In a small bowl, combine the cornmeal, butter, brown sugar, paprika, and cayenne. Mix with your fingers until crumbly.
Add the pecans and mix until incorporated.
Brush the catfish with some olive oil. Season with salt and pepper.
Place each piece of catfish onto a foil square that is large enough to fold over the fish fillet. Top each piece of catfish with equal portions of the cornmeal pecan mixture. Fold the foil over the fish and place on the grill.
Cook for approximately 40-50 minutes or until fish is flaky and cooked through.