Bronzed Catfish with Couscous

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by Mongol

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



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.


  • 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.