1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon pure chili powder, preferably medium-hot

1 teaspoon ground cumin

2 teaspoons dark brown sugar

2 1/2 teaspoons paprika

6 catfish fillets (fillets are easier to use, here I used a whole fish, it can be done either way)

Okay, get a big Ziploc bag and dump your salt, pepper, chili powder, cumin, brown sugar, and paprika (if you really feel like having little tasteless red things in your fish), Seal the bag and shake it up real good.

Congratulations you just saved yourself from having to clean a bowl later. Place your fish in the bag and roll it around a bit to get the fish good and covered. Stick that in the fridge over night.

Ok if you have a gas grill set one burner on hot and the other on medium to low. If you have a charcoal grill, well emulate that as much as possible. Baste your fishies in olive oil and place on the hottest part of the grill, wait thirty seconds and turn over for another thirty seconds. Now move the fishies over to the cooler part of the grill and cook for about two minutes, flip and cook for about three more minutes.