This recipe combines the smoky flavor of grilled catfish with a spicy-sweet Cajun honey glaze, complemented by roasted sweet potato medallions and a refreshing avocado corn salsa. It’s a unique and delicious take on grilling catfish that will impress your guests!

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Ingredients

For the Catfish:

• 4 catfish fillets
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cayenne pepper (optional for heat)
• Salt and pepper to taste

For the Cajun Honey Glaze:

• 3 tbsp honey
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp Cajun seasoning

For the Sweet Potato Medallions:

• 2 large sweet potatoes, peeled and sliced into ½-inch rounds
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

For the Avocado Corn Salsa:

• 1 avocado, diced
• 1 cup grilled or roasted corn kernels (fresh or frozen)
• ½ cup cherry tomatoes, quartered
• ¼ cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Optional Garnishes:

• Lime wedges
• Fresh cilantro
• Crumbled cotija cheese

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Instructions

1. Prepare the Catfish:

1. Pat the catfish fillets dry with paper towels.
2. In a small bowl, mix olive oil, Cajun seasoning, smoked paprika, garlic powder, cayenne pepper, salt, and pepper.
3. Rub this mixture all over the fillets and let them marinate for 15–20 minutes.

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2. Make the Cajun Honey Glaze:

1. In a small bowl, whisk together honey, lemon juice, Dijon mustard, and Cajun seasoning. Set aside for basting.

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3. Roast the Sweet Potato Medallions:

1. Preheat your grill to medium-high heat (around 375–400°F).
2. Toss sweet potato slices with olive oil, ground cumin, smoked paprika, salt, and pepper.
3. Arrange the medallions on the grill (use a grill mat or foil if needed) and cook for 5–6 minutes per side, until tender and slightly charred.

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4. Grill the Catfish:

1. Lightly oil the grill grates to prevent sticking.
2. Place the catfish fillets on the grill and cook for 3–4 minutes per side, depending on thickness.
3. During the last minute of cooking, brush the fillets generously with the Cajun honey glaze. Allow the glaze to caramelize slightly.

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5. Prepare the Avocado Corn Salsa:

1. In a mixing bowl, combine avocado, grilled corn, cherry tomatoes, red onion, cilantro, and lime juice.
2. Toss gently and season with salt and pepper to taste.

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Serving the Dish

1. Arrange the grilled catfish on a large platter.
2. Surround the fillets with roasted sweet potato medallions.
3. Top each fillet with a generous spoonful of avocado corn salsa.
4. Garnish with lime wedges, fresh cilantro, and optional crumbled cotija cheese.

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Why It Works

• The Cajun honey glaze adds a dynamic layer of sweetness and spice to the tender, flaky catfish.
• The roasted sweet potatoes provide a smoky, caramelized side with a hint of warmth from the cumin and paprika.
• The avocado corn salsa brings a fresh, creamy, and tangy element to balance the meal.

Enjoy this unique and flavorful grilled catfish recipe, perfect for a summer BBQ or a fun family dinner!