Looking for an authentic catfish recipe with bold Caribbean flavors? This Caribbean Jerk Catfish is slow-cooked in the ground for a smoky, tender, and spicy dish you won’t forget! Whether you’re a fan of catch and cook videos, wild game recipes, or just love Caribbean jerk-style cooking, this is a must-try!
Rufus Teague Jerk Seasoning Ingredients:
- 1/3 cup Rufus Teague Spicy Meat Rub
- 1 teaspoon allspice, ground
- 1 teaspoon black pepper, ground
- 1 teaspoon red pepper flakes
- 1 teaspoon thyme, dried
- 1 tablespoon parsley, dried
- ½ teaspoon cumin, ground
- ½ teaspoon nutmeg, ground
- ½ teaspoon cinnamon, ground
- 1 teaspoon cayenne pepper (optional, for extra heat)
Directions:
Mix all ingredients in a sealable container.
Makes about 1/2 cup of jerk seasoning which will keep in a cool, dry location for up to a year, after which it will start losing flavor.
Caribbean Jerk Catfish Ingredients:
- 8 ears of corn, unshucked
- 1 lb Catfish filets, divided into 8 portions
- Rufus Teague Jerk Seasoning, to taste
- Cooking twine
Directions:
- Shuck one ear of corn per catfish portion, maintaining as many of the leaves as possible, and remove the cob.
- Replace the cob with catfish and season each filet with jerk seasoning.
- Fold the leaves closed and tie each catfish bundle together with twine. When you’re done, they should resemble the ears of corn you started with.
- We cooked our catfish in an in-ground oven. The oven was fired for about 1.5 hours. Once the oven was sealed, the fish cooked for about 2 hours and came out perfect. You can get a similar effect in the same amount of time in a standard oven set at 300 degrees F.
- Remove the catfish from the husks, making sure none of the silk fibers from the corn transferred to the fish. Plate and serve.
