Spicy Grilled Catfish With Aioli

Course : Cajun
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1 tablespoon ground cumin
2 tablespoons chili powder
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons oregano
2 tablespoons dried thyme
1 tablespoon cayenne pepper
2 tablespoons white pepper
2 tablespoons black pepper
---blackened mix---
1 1/2 teaspoons chopped fresh tarragon
1/2 teaspoon dried tarragon or
1 tablespoon Dijon mustard
1 tablespoon lemon juice
4 cloves garlic -- pressed, up to 5
1 cup mayonnaise

Preparation / Directions:

Rinse catfish with cold water; pat dry with paper towels. Combine all Aioli ingredients; mix well and refrigerate. Combine all herbs and spices and mix well. Pour spice mixture onto a plate. Dredge both sides of fillets in mixture to coat. Place on heated, greased grill 4 to 5 inches from a hot fire. Cook 4 to 5 minutes per 1/2 inch measured at thickest point, turning once halfway through cooking time. Serve with Aioli. HOT TIP: Grilling is an art, not a science, and cooking times are approximate. Wind, humidity, amount of food on the grill, air temperature and the temperature of the food when placed on the grill can all affect cooking times. Use recommended times as guides and check food frequently.

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