BBQ Spiced Catfish with Cinnamon and Cloves

1.Preheat your grill to medium-high heat (about 375°F to 400°F).

2.In a small bowl, combine the garlic sea salt and herb seasoning, smoked paprika, ground cinnamon, ground cloves, Montreal chicken seasoning, dried oregano, crushed rosemary, and ground cumin. Mix well to create the spice blend.

3.Pat the catfish fillets dry with paper towels. Brush each fillet lightly with melted butter on both sides to help the spices adhere and add flavor.

4.Sprinkle the prepared spice blend evenly over both sides of each catfish fillet, pressing gently to adhere.

5.Lightly oil the grill grates with olive oil or spray to prevent sticking.

6.Place the catfish fillets on the grill. Cook for about 4-5 minutes on the first side, until grill marks form and the fish releases easily from the grill.

7.Flip the fillets carefully and brush the top side with BBQ sauce. Cook for another 3-4 minutes, brushing the other side with BBQ sauce once flipped, until the fish flakes easily with a fork and is opaque throughout.

8.Remove the catfish from the grill and let rest for 2 minutes.

9.Serve the BBQ spiced catfish hot, garnished with fresh basil and accompanied by a small dollop of ranch dressing and lemon wedges on the side for squeezing.

10.Tip: For best flavor, use a smoky BBQ sauce and ensure the grill is properly preheated to get a nice char without drying out the fish. The warm spices of cinnamon and cloves complement the smoky BBQ sauce for a bold Southern-inspired taste.