This particular recipe comes with pictures! I finally put two-and-two together and realized that it helps to see a picture of the recipe you are trying to create. Anyway, here is an excellent recipe for some sweet/ spicy catfish I made on the grill the other day. This set-up is in line with many of the other recipes I have posted in that it involves a dry-rub that can be augmented as you see fit. Change it up a bit to get the taste you prefer. Hope you like it!:

Almost-Blackened Sweet and Spicy Catfish:

Ingredients:

(4) nicely-sized catfish fillets, maybe 1/2 inch to inch thick

Generous 1/3 cup olive oil or grapeseed oil 

(4) tablespoons of brown sugar

(4) tablespoons of course sea-salt

(4) tablespoons of black-pepper

(2) tablespoons of nutmeg 

a generous helping of some Cajun or blackened catfish seasoning. About a 1/4 cup 

Step 1:

     Combine all dry ingredients in a mixing bowl until mixed well. Set aside.

Step 2:

     Rinse the catfish under cold water and pat dry. Using your fingers, rub the fish using MOST of the rub on both sides. You can save a little of the rub to sprinkle over some shrimp or scallops to have along side the fish. (See picture below.)

Step 3:

     With a brush, spread the olive oil onto the fish on both sides, cover with plastic wrap and chill for at least an hour. While the fish is chillin', preheat your grill to a medium/ medium hot temp.

Step 4:

    Once you have the grill pre-heated and the fish is ready to be cooked, be sure to brush some oil onto your grill top just before placing it over the coals/ fire so that the fish does not stick and the flavor stays on the fillets.

Step 5:

    Grill the catfish for about 8-10 minutes on each side and viola! you have some family pleasing  fish that is not too hot and has a nice sweet kick. Above is a picture I took of the finished product. I cooked some potatoes, soy beans, sweet corn, red peppers on the stove-top and topped them with cheese as a side dish. Tasty. My daughter loved the fish and the cheesy potatoes and soy beans.