Blackened Catfish with Tomato Pan Sauce

How to make Blackened Catfish with Tomato Pan Sauce

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for cast iron seared Blackened Catfish with Tomato Pan Sauce served on a bed of orzo pasta. A perfect meal any day of the week!


Blackened Catfish with Tomato Pan Sauce


Yield: 3 servings

Ingredients

  • 3 (5-6 oz) catfish filets, skin off
  • 2 tbsp melted unsalted butter
  • Jacobsen Salt Co. Black Garlic Infused Sea Salt
  • Cattleman’s Grill Blackening Seasoning
  • 3 tbsp Colonial Chile Infused Oil, divided
  • Lemon wedges, for garnish

 

For the Tomato Vinaigrette:

  • 1 pint cherry tomatoes, halved
  • 1/4 cup shallot, minced
  • 2 cloves garlic, sliced
  • 2 tbsp white wine vinegar
  • 1 tbsp capers
  • 1 tsp fresh oregano
  • Heat Maverick’s Anti-Gravity Hot Sauce, to taste (optional)

 

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 500ºF, set up with the diffuser door (or entire diffuser) removed for direct grilling. Place a Lodge Cast Iron Casserole Dish inside the grill to preheat, as the grill comes up to temperature.

 

Brush catfish filets with the melted butter. Season first with Jacobsen Salt Co. Black Garlic Infused Sea Salt then Cattleman’s Grill Blackening Seasoning. Flip and repeat on the opposite side.

 

Place the Lodge Cast Iron Casserole Dish directly over the flame for at least 5 minutes before beginning the cook. The cast iron should be smoking hot.

 

Add two tablespoon of Colonial Chile Infused Oil to the cast iron (save the third tablespoon for later). Place the catfish filets in the dish. Cook with the lid open until the fish is nicely seared, then flip. Cook until the internal temperature reaches 140ºF - 145ºF. Remove from dish. Cover with foil. Keep the fond and fat in the dish.

 

To make the tomato pan sauce, add tomatoes, shallots and garlic to the dish. Cook until tomatoes and shallots are softened, stirring occasionally. Add the vinegar, capers and oregano. Cook briefly (30-60 seconds).

You might also enjoy: Grilled Cajun Shrimp Pasta

Transfer the sauce to a bowl. Remove about half of the tomatoes with a slotted spoon. Transfer the rest to a marinade mixing cup. Add the last tablespoon of Chile Oil and Heat Maverick’s Anti-Gravity Hot Sauce. Blend until smooth, then return to the bowl with the halved tomatoes.

 

Serve blackened salmon topped with tomato pan sauce on a bed of orzo pasta.

Share:

® 2022 All Things Barbecue, LLC. All Rights Reserved.