Catfish Deviled Eggs
2 Simmons 5-7 oz. Fillets.
1 tablespoon olive oil.
1 dozen eggs, boiled, peeled, with yolks separated.
1 teaspoon Blackening Spice.
1/2 cup mayonnaise.
1 teaspoon Dijon mustard.
1 teaspoon Creole mustard.
2 tablespoons gherkins, finely diced.
1 tablespoon capers.
Salt and pepper to taste.
Fresh dill for garnish.
Drizzle both sides of catfish fillets with olive oil and sprinkle with blackening spice. Place fillets on grill rack or broiler pan rack.
Grill or broil fillets about 4 inches from heat source for 2-3 minutes on each side, or until fish flakes easily when tested with a fork. Allow to cool to room temperature.
Remove darkest edges of fillet for garnish. Flake remaining catfish into a bowl.
Add egg yolks, mayonnaise, mustards, gherkins and capers to flaked catfish. Stir well and season with salt and pepper to taste.
Fill each egg with catfish mixture and garnish with small pieces of catfish and fresh dill.