It used to be that catfish was adored in the south and reviled just about everywhere else. Thanks to the advent of farm-raised catfish, the mild, sweet fish is sold everywhere. The boneless fillets are great for grilling. This is a simple catfish recipe that explodes with Louisiana flavor. There are sauce recipes that go with this

• 4 catfish fillets, about ¾ inch thick ( 6 to 8 ounces each)
• 2 to 3 tablespoons of the cajun sauce
• 4 tablespoons (½ stick) unsalted butter, melted
• 1 cup of swamp sauce

Cajun sauce

• ½ cup coarse salt
• ¼ cup paprika
• 3 tablespoons freshly ground black pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon dried thyme
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon file powder (optional)
• 2 teaspoons freshly ground white pepper
• 1 teaspoon ground bay leaf

Combine all of these ingredients in a bowl and stir or whisk to mix. Transfer to a jar, cover, and store away from heat and light. This will keep for many months

Cajun swamp sauce

• 1 cup mayonnaise
• ¼ Creole mustard
• 2 tablespoons prepared horseradish
• 2 tablespoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 tablespoon ketchup
• 1 to 2 teaspoons Tabasco sauce or more to taste
• 1 tablespoon sweet paprika
• ½ teaspoon freshly ground bl;ack pepper
• ¼ teaspoon sugar
• 1 large shallot minced
• 1 rib celery, minced
• 3 tablespoons finely chopped fresh flat leaf parsley
• 1 scallion (white and green parts) trimmed and finely chopped
• Coarse salt (kosher or sea) to taste

Combine all of the ingredients in a mixing bowl and stir or whisk to mix. Correct the seasoning adding salt or hot sauce to taste. Transfer to a large jar, cover, and refrigerate

Now for the catfish recipe

1. Sprinkle the catfish fillets on both sides with half of the rub. Cover and marinate in the refrigerator for 30 minutes
2. Preheat the grill to high. If you have a fish grate, preheat it as well. When the grill is hot, oil the grate or fish grate
3. Coat each piece of fish on both sides with melted butter using a pastry brush, then sprinkle with the remaining rub. Or place the melted butter in a shallow bowl and dip each piece of fish in it to coat evenly.
4. Place the fish in the grate or fish grate and grill until cooked through, 3 to 6 minutes per side, turning with a spatula. Transfer it to plates or a platter and spoon the sauce on top.