Catfish Sandwich Recipe for the Char-Broil Gas2Coal Grill

David Olson
"A Bachelor And His Grill"
Share on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on StumbleUponPin on Pinterest
Charred Sweet Corn and Kale Slaw, Blackened Catfish Sandwich prepared on Char-broil Gas2Coal Combination Grill
Share on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on StumbleUponPin on Pinterest

Inspired by Char-Broil’s ultra-brand new, innovative 3-Burner Gas2Coal combination grill– I share one of my very favorite lakeside barbeque recipes – This gas and coal combo grill is perfect for preparing the perfect Blackened Catfish with Garlic-Honey Aioli & Al Fresco Purple Kale-slaw.

Beautiful, tender filets of freshly caught catfish are liberally seasoned with a blackened herb mix, grilled over the searing infrared heat of white-hot charcoal and hardwoods, then chopped into chunks and tossed in a roasted garlic-honey aioli. Topped with an al fresco charred sweet corn kaleslaw, then loaded over buttered and toasted artisan rolls. This feast is rounded by dozens of baked scallops in the half shell, a garden of fresh greens, and a crisp, gorgeous craft-brewed gold coast pilsner.

Catfish Sandwich Recipe for the Char-Broil Gas2Coal Grill

Ingredients

    Garlic-Honey Aioli:
  • 1 cup olive oil mayonnaise
  • 2-3 cloves garlic
  • 1 tablespoon honey
  • 1 lemon, juiced
  • Kosher salt and ground black peppercorn, to taste
  • Grilled Sweet Corn Purple Kaleslaw:
  • 2-3 cobs of sweet corn, silk & husks removed
  • 2 tablespoons olive oil, plus 1/3 cup, separated
  • 1 small head Japanese purple kale leaves, ribs removed and finely chopped
  • 1-2 small heads green radicchio, finely chopped
  • 1 handful parsley leaves, chopped
  • 1-2 shallots, finely sliced
  • 1/3 cup sherry vinegar
  • 1/4 cup honey
  • 1 tablespoon brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • Salt and fresh ground peppercorn, to taste
  • Blackened Herb Mix:
  • 2 tablespoons ground sweet paprika
  • 2 tablespoons ancho chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground black peppercorn
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon salt, or to taste
  • 1 teaspoon ground cayenne pepper, or to taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • Blackened Catfish with Garlic-Honey Aioli & Al Fresco Purple Kaleslaw:
  • Roasted Sweet Corn Purple Kaleslaw, recipe above
  • Blackened Herb Mix, recipe above
  • Garlic-Honey Aioli, recipe above
  • 2 pounds fresh catfish filets, trimmed
  • Olive oil
  • Heirloom tomatoes, finely sliced
  • Kosher salt and fresh ground peppercorn, to taste
  • 6-8 artisan sandwich rolls, lightly buttered and toasted

Instructions

    Garlic-Honey Aioli:
  1. Whisk together all ingredients in a small bowl, until well-combined. Set aside.
  2. To thicken sauce, add 1 teaspoon mayonnaise. To thin sauce, add 1 teaspoon water.
  3. Grilled Sweet Corn Purple Kaleslaw:
  4. Preheat your gas to coal combo grill to hot. Brush corn in olive oil before laying over direct heat grill grates, then char upon all sides. Remove corn from the grill, slice kernels from the cob and set aside. Bring oil, vinegar, honey, sugar & juices to a boil, then set aside to cool and emulsify with an emersion blender. Toss together all prepared ingredients in a large bowl and season to taste.
  5. Blackened Herb Mix:
  6. In a food processor, pulse together all ingredients. Set aside.
  7. Blackened Catfish with Garlic-Honey Aioli & Al Fresco Purple Kaleslaw:
  8. Up to 4 hours prior to grilling on your combination grill, rub the catfish filets with olive oil and Blackened Herb Mix, then wrap air-tight in plastic and refrigerate. 30 minutes prior to grilling remove the filets from the cooler and return to room temperature.
  9. Remove grill grates and place the charcoal tray into the firebox and load with lump charcoal and 2 cups of cedar woodchips. Replace the grill grates, ignite the gas burners and turn to high heat, then wait until the coals are white and ashy. Once charcoal is fully-lit, turn off burners and scrub the grill grates with olive oil. Confidently apply the catfish over the cleaned grill grates for 4-6 minutes per side, with the grill lid closed. Cook until the filet is well-encrusted upon the exterior and translucent in color throughout. Remove fish from the grill, toss in the prepared aioli, and season to taste. Load over toasted artisan rolls, garnish with heirloom tomatoes and Roasted Sweet Corn Kaleslaw.
https://www.charbroil.com/community/catfish-sandwich-recipe-char-broil-gas2coal-grill/

Devour and Enjoy! – David 

 Charred Sweet Corn and Kale Slaw, Blackened Catfish Sandwich prepared on Char-broil Gas2Coal Combination Grill

Leave a Reply

Please prove that you are not a robot. *


Related Information