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This recipe was requested by Dorothy Circo to go with catfish.

It was originally part of a recipe for Grill-Blackened Redfish, page 494 in BBQ USA.

Ubiquitous blackened fish has become such a culinary icon that it’s hard to believe just how revolutionary it seemed when Paul Prudhomme first served it. Here was this burly guy in New Orleans, burning up an old cast-iron skillet (not even a saute pan, for gosh sake), which filled the kitchen with clouds of acrid smoke that scorched nasal passages and made eyes water. Because of all the smoke, chef Prudhomme urged people to blacken their fish outdoors on the grill. So that set me thinking — why not do away with the frying pan altogether and simply blacken the fish directly on the grate?

1 tablespoon coarse-salt (kosher or sea)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon sweet paprika
2 teaspoons freshly ground black pepper
2 teaspoons freshly ground white pepper
2 teaspoons dried thyme
1 teaspoon cayenne pepper

1) Combine the salt, garlic and onion powders, oregano, parika, black and white peppers, thyme, and cayenne in a bow and stir to mix. (Actually, if you don’t have sensitive skin, your fingers work better for mixing a rub tan a spoon or a whisk does).

2) Rinse the fillets under cold running water, then blot dry with paper towels. Using a pastry brush, generously brush the fish on both sides with melted butter. Thickly sprinkle each fish fillet with the blackening mixture, patting it onto the fish with your fingertips. Refrigerate the fillets, covered, until ready to grill. The fillets should be cold — straight out of the refrigerator—when you put them on the grill.