Serves 4
This recipe makes enough spice rub to keep in your pantry and use many more times throughout the grilling season.

1/4 cup (50 mL) chili powder

1/4 cup (50 mL) ground cumin

1/4 cup (50 mL) ground coriander

2 tbsp (30 mL) packed brown sugar

1 tbsp (15 mL) salt

1 tbsp (15 mL) red pepper flakes

2 tbsp (30 mL) freshly ground black pepper

4 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each

Vegetable oil spray

Preheat grill or broiler to high.

To make fireworks rub, mix spices in a bowl and spoon into a glass jar with tight-fitting lid.

Spray both sides of each catfish fillet lightly with vegetable oil.

Sprinkle 1 teaspoon (5 mL) of fireworks rub (or adjust to your taste) on each lightly oiled catfish fillet. Grill or broil over high heat for 3 to 4 minutes per side or until the fish begins to flake when tested with a fork in the thickest part.

You can store the fireworks rub in a dark cupboard, away from heat; it will keep for two to three months.