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!
Category
Entree
Cuisine
American
Servings
3
Prep Time
20 minutes
Cook Time
6 minutes
Calories
385
Taste the flavor of this tantalizing recipe made with Chef Tom's blend of spices! Enjoy cast iron seared catfish coupled with a delicious tomato pan sauce, served atop a bed of orzo pasta.
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
- 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)
For the Tomato Vinaigrette:
Directions
- 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).
- 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.
Nutrition
Nutrition
- Serving Size
- 11.01 oz
- per serving
- Calories
- 385
Amount/Serving
% Daily Value
- Carbs
- 8.9 grams
- Protein
- 20.7 grams
- Fat
- 31 grams
- Sodium
- 481 milligrams
