Instructions: Seafood Alternatives: tilapia, rockfish, lingcod Preheat a charcoal grill until the coals glow red with white ash on the edges. Rinse the catfish with cold water; pat dry with paper towels.

Combine all the aioli ingredients; mix well and refrigerate.

Combine all the blackeneing mix ingredients and mix well. Pour about 1/4 of the spice mixture onto a plate. Dredge both sides of the fillets in the spices to coat. Cook the catfish on the hot grill until opaque through the thickest portion, about 5 minutes per side.

Serve with a spoonful of aioli alongside.

This recipe yields 4 servings.

Comments: Inspired by a Cajun classic, this blackened catfish cooks on your grill, not in a pan. The blackening mix is spicy, but not too hot. Serve with a mess of hush puppies, coleslaw and cold watermelon slices. The spice mixture makes more than needed for the recipe, but the extra will keep.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.