There are many things that denote America and a couple of big ones are cooking out and fishing. And especially in the South, catfish angling and dining continue to be a significant American pastime. Despite the summer heat in many American locales, summertime is widely considered BBQ season. For outdoorsmen and, really all brothers and sisters of smoke and 
flame, grilled fish is a popular choice.
If you’re a fan of cast-iron cooking, consider taking it outside. There are many benefits; you don’t have to heat up the kitchen or set off smoke alarms. Further, you don’t have to fight the grill grate. Grilling, blackening, and barbecuing marry up nicely with the cast-iron skillet and if you like grilled catfish, here is a great alternative for hunting camp, lake, tailgate, or backyard.
Grilled Cast-Iron Catfish
Catfish is a great alternative for grilling, as it’s dense, meaty, and holds together well. The foundation of this recipe is hot fire, smoke, and a spice rub that will give the final product a sweet and spicy flavor and coarse outside texture.
Ingredients:
- 2-4 catfish filets
- 3 tablespoons olive oil
- 1 lemon – cut in half
Sweet and Spicy Rub Mixture:
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon coarse-ground black pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano
- 1 tablespoon salt (preferably coarsely ground)
Instructions:
- Let filets thaw completely and thoroughly pat dry on both sides.
- Combine ½ lemon with 1 tablespoon of olive oil.
- Brush over both sides of filets.
- Mix spices together and coat filets in the mixture.
- Add olive oil to skillet and preheat to high heat on grill or smoker.
- Cook the filets on each side for 5-6 in the skillet with lid closed (or until the fish flakes).
Use the remaining lemon for the table. Serve with sides of your choice. Good alternatives include spicy coleslaw, grilled corn on the cob, and fresh potatoes.
Servings: 4
