Blackened Fish Po’ Boy Recipe

Blackened catfish, fresh greens and grilled green onion mayonnaise combine for a perfect summer meal in this Blackened Fish Po’ Boy recipe.

| July/August 2012

  • Spicy blackened catfish is perfect with fresh greens and mayo on a chewy baguette.
    Photo By Steve Legato
  • Recipes in this article adapted from "The Gardener and The Grill" by Karen Adler and Judith Fertig, available at
    Photo Courtesy Running Press

U.S.-sourced farm-raised catfish is available year-round and holds together well on the grill. You can also use any other medium-texured, sustainably sourced fish such as haddock or wild-caught Alaskan halibut. 

Blackened Fish Po’ Boy Recipe

Four 6- to 8-ounce farm-raised catfish or other fish fillets
1 tablespoon olive oil
1 tablespoon Red Hot Blackened Seasoning1 recipe Grilled Green Onion Mayonnaise (recipe follows)
Four 6-inch baguettes or two longer ones, cut in half lengthwise
2 cups chopped arugula or mesclun greens 

1. Prepare a hot fire in grill. Rinse catfish fillets and pat dry. Brush with olive oil and sprinkle with Red Hot Blackened Seasoning.

2. Grill catfish for 3 to 4 minutes on each side, flipping once. Transfer grilled catfish to a flat surface and cut fish into chunks with a fork.

3. To serve, spread some Grilled Green Onion Mayonnaise on cut sides of each baguette. Sprinkle 1/2 cup arugula on each piece, followed by fish. Serve immediately with a wedge of lemon. Serves 4. 

Grilled Green Onion Mayonnaise Recipe

8 green onions, scallions or small bulb onions
Olive oil, for brushing
Salt and pepper to taste
1/3 cup mayonnaise
2 tablespoons chopped fresh basil
Grated zest and juice of 1 lemon

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