Smoked Catfish

Smoked Catfish is a flavorful and smoky dish that captures the essence of traditional Paleo Indian BBQ, showcasing the rich, flaky texture of catfish infused with aromatic spices. Perfect for outdoor gatherings, this dish is both simple to prepare and deeply satisfying.

Ingredients

• Catfish fillets - 400 grams
• 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
• Olive oil - 2 tablespoons
• Fresh lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. In a bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create a spice rub.
2. Pat the catfish fillets dry with paper towels and coat them with olive oil and lemon juice.
3. Rub the spice mixture evenly over both sides of the catfish fillets.
4. Preheat your smoker or grill to 120°C (250°F) using wood chips of your choice for a smoky flavor.
5. Place the seasoned catfish fillets on the smoker or grill grates and smoke for about 30 minutes, or until the fish flakes easily with a fork.
6. Remove the catfish from the smoker and let it rest for a few minutes.
7. Garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 36 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

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

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