Bronzed Catfish with Couscous

by Mongol

The Mrs was out of town tonight, so I decided to whip up an easy fish dish for one.

Ingredients

For the Catfish

• 1 Catfish Fillet
• Mustard (Dijon is my personal preference)
• Blackening Spice Mix (store bought, or you can use my mix, as follows)
  • 1 tablespoon paprika
  • 2-1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3/4 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon ground thyme
  • 1-1/2 teaspoon ground oregano

For the Couscous

• 1 Cup Couscous
• 1 Cup Water or Chicken Stock
• Soy Sauce
• Dried Parsley

If you wanted to make this for two, all you would need is an extra catfish fillet. The couscous makes plenty extra for another.

Procedure

• Turn on your grill. Turn it to high and close the lid and let it preheat.
• Start by brushing the catfish with a healthy layer of mustard. This is used as a base for the blackening spice. You could skip this, but I think it makes for better spice adhesion.

• Sprinkle and pat the blackening spice onto the fillet. Put a bunch on, you want total coverage.

• Like this. Woo.

• Open your preheated grill. Make sure it's clean.

• Slap that fish on the grill. Close the lid and let it cook 2-3 minutes.

• Flip the bitch and cover and cook another 2-3 minutes.

• Once done, take it off the grill. If you had wanted to make "blackened" catfish instead of "bronzed", all you need is to do this on a cast iron skillet that I know you Goons love that is hotter than hell.
• Now, let's talk couscous. I don't know why there aren't more recipes with couscous in it. It is the best thing ever! Easy as hell and delicious. Let's make some. Combine the water/stock, soy sauce, and parsley and put on the stove. I didn't measure the soy sauce or parsley, just eyeball it. Also, when I make ramen, I don't use the flavor back, and I save them for using with couscous or rice, so I added that too.

• Once the water is to a boil, throw in your couscous, stir, take off the heat, cover, and forget about for 5 minutes.

• 5 minutes later, the couscous has sucked up all the water. Fluff with a fork.

• Make a bed of couscous and lay the catfish on top. I served with some sweet corn. Enjoy.