Smoked Catfish

Smoked Catfish is a delightful Paleo BBQ dish that combines the rich, smoky flavor of catfish with a zesty spice rub, creating a satisfying meal that's both healthy and indulgent. Perfect for a summer cookout or a cozy family dinner, this dish is sure to impress with its simplicity and taste.

Ingredients

• Catfish fillets - 400 grams
• Olive oil - 2 tablespoons
• Smoked paprika - 1 tablespoon
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Cayenne pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon - 1, juiced
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Start by preparing the catfish fillets; rinse and pat them dry with paper towels.
2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Rub the spice mixture evenly over the catfish fillets, ensuring they're well coated.
4. Drizzle olive oil over the seasoned fillets and let them marinate for at least 30 minutes in the refrigerator.
5. Preheat your smoker to 110°C (225°F). If using wood chips, soak them in water for 30 minutes before adding to the smoker.
6. Once the smoker is ready, place the catfish fillets directly on the grill grate.
7. Smoke the catfish for about 25-30 minutes, or until the internal temperature reaches 63°C (145°F) and the fish is flaky.
8. Remove the fillets from the smoker and drizzle with fresh lemon juice and garnish with chopped parsley before serving.

Nutrition

• Calories: 350
• Protein: 42 g
• Carbs: 3 g
• Fiber: 1 g
• Sugar: 0 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in omega-3 fatty acids, which promote heart health.

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