Grilled Catfish with Creole Sauce (Dairy & Nut Free)

Instructions

1. 1Preheat your grill to medium heat, which is approximately 176.7-204.4°C (175-205°C).
2. 2Place the 4 6 oz each Catfish Fillets on a clean surface. Brush both sides of each fillet with 2 tbsp Olive Oil and sprinkle evenly with 1 tbsp Cajun Seasoning.
3. 3Prepare the vegetables: finely chop 0.5 medium Onion, 0.5 medium Bell Pepper (Red), and 1 stalk Celery. Mince 2 cloves Garlic.
4. 4In a 25.4 cm skillet over medium heat, add the chopped onion, bell pepper, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
5. 5Pour the 1 14.5 oz can Diced Tomatoes (undrained), 0.5 cup Chicken Broth, 0.5 tsp Hot Sauce, and 1 tbsp Lemon Juice into the skillet with the vegetables. Stir everything together and bring the sauce to a simmer. Let it simmer gently for 10 minutes, allowing the flavors to meld.
6. 6Place the seasoned catfish fillets on the preheated grill. Grill for 4-5 minutes per side. The catfish is cooked through when it flakes easily with a fork or reaches an internal temperature of 63°C.
7. 7Serve the grilled catfish fillets immediately, topped with the prepared Creole sauce from the skillet.

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