Grilled Blackened Catfish/Salmon and Asparagus

Cook times*

Cook Time: 20 Mins* | Desired Temp: 155º  
*Cook times may vary

Ingredients

  • 4 filets Farm-raised catfish
  • ¼ cup (or as needed) Seafood blackening seasoning, or any Cajun seasoning
  • 2 Tbsp Avocado oil, for the fish rub
  • 1 Tbsp Fresh lemon juice
  • 2 large Cedar wood planks, soaked for a day in wine or water. Notes: You’ll also need cedar planks, soaked for a day in wine or water.Fish is done when the flesh is white all the way through. The internal temperature should be around 155º. The purpose of soaking the planks it to steam them through the smoke coming through the planks, this is harder to do if the planks are not soaked and can burn the planks. Presentation: Serve on a white plate with a lemon wedge for garnish. Goes great with Caribbean Mango Salsa (see recipe).

Directions

  1. Soak the wood planks in water or wine for a day or at least 6 hours.
  2. Light your Pit Barrel® Cooker according to the instructions and install the cooking grate.
  3. Rub the filet with a little oil. Season catfish fillets with the Seafood Blackening Seasoning generously. Let them rest for about 2 to 3 minutes, so the fish soaks up all the flavors.
  4. Add a little oil on to the planks then add the catfish to them. Allow fish to smoke for about 10 minutes with the lid on. Baste the salmon with the lemon and flip. Allow fish to cook for about 10 minutes.

Grilled Blackened Salmon

Cook Time: 20 Mins* | Desired Temp: 155º *Cook times may vary

Ingredients

  • 2 lbs Wild salmon, seasoned well, skin removed, cut into big enough pieces to fit the planks
  • ¼ cup (or as needed) Seafood blackening seasoning, or any Cajun seasoning
  • 2 Tbsp Avocado oil, for the fish rub
  • 1 Tbsp Fresh lemon juice
  • 2 large Cedar wood planks, soaked for a day in wine or water

Notes: You’ll also need cedar planks, soaked for a day in wine or water.
Fish is done when the flesh is white all the way through. The internal temperature should be around 155º. The purpose of soaking the planks it to steam them through the smoke coming through the planks, this is harder to do if the planks are not soaked and can burn the planks.

Presentation: Serve on a white plate with a lemon wedge for garnish. Goes great with Caribbean Mango Salsa (see recipe).

Directions

  1. Soak the wood planks in water or wine for a day or at least 6 hours.
  2. Rub the filet with a little oil. Season fish fillets with the Seafood Blackening Seasoning generously. Let them rest for about 2 to 3 minutes, so the fish soaks up all the flavors.
  3. Light your Pit Barrel® Cooker according to the instructionsand install the cooking grate.
  4. Add a little oil on to the planks then add the fish to them. Allow fish to smoke for about 10 minutes with the lid on. Baste the salmon with the lemon and flip. Allow fish to cook for about 10 minutes.

GRILLED MARINATED GARLIC CREOLE ASPARAGUS

Ingredients

  • ½ bunch (about 20 spears) Asparagus, ends cut off and washed
  • 1 grilling mat, cut to size to fit the grill
  • To taste, Slap Ya Mama Cajun seasoning, or any seasoning blend you like
  • 3 cloves Garlic, diced
  • ¼ cup Italian vinaigrette dressing, your choice

Note: Make sure you do not cook the asparagus until it is tender. You must cook it lightly so that it still has its crunch. It will continue to cook after remove from the grill. Serve right away with your favorite starch and protein.

Directions

  1. Place asparagus in a large zip-top bag. Add the garlic and Italian Vinaigrette dressing. Squeeze all the air out and close the bag. Allow to marinate at least 2 hours, or 6 hours is best results.
  2. Light your Pit Barrel® Cooker according to the instructions and install the cooking grate, then place the grill mat on the grate.
  3. Take the asparagus out of the bag and place them directly on the grill mat.
  4. Cook for about 2 minutes with the lid on.
  5. Season the asparagus with Cajun seasoning. Toss lightly and season again lightly.
  6. Cook for another 3 minutes or until slightly softened. Remove from the grill and place on a large plate until ready to serve.

WATERMELON SALAD

Ingredients

1 small Seedless watermelon, cubed small
½ medium Red sweet onion, diced
1 medium Serrano pepper, seeded and diced
2 small Cucumber, diced
½ cup Pitted black olives, sliced
½ cup Blueberries
½ cup Gorgonzola, bleu, or feta cheese
2 to 3 Tbsp Key lime juice, or fresh lime juice
¼ cup Moscato wine, or any sweet white wine
Note: If you want to serve it later place in a large bowl, cover tightly and refrigerate for up to 8 hours.

Presentation: Add the salad to a medium-sized bowl and serve on the side of your favorite meal or as a starter.

Directions

  1. Cut all ingredients watermelon, onion, pepper, cucumber, and black olives according to the procedure in the video.
  2. Add in the blueberries and cheese. Mix well using a large spoon or spatula.
  3. Add in the lime juice and Moscato wine. Mix well and serve right away.