Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***aioli***
   1      cup           mayonnaise
   4                    garlic cloves -- pressed, up to 5
   1      tablespoon    lemon juice
   1      tablespoon    Dijon mustard
     1/2  teaspoon      dried tarragon or
   1 1/2  teaspoons     chopped fresh tarragon
                        ***blackened mix***
   2      tablespoons   black pepper
   2      tablespoons   white pepper
   1      tablespoon    cayenne pepper
   2      tablespoons   dried thyme
   2      tablespoons   oregano
   2      tablespoons   garlic powder
   2      tablespoons   onion powder
   2      tablespoons   chili powder
   1      tablespoon    ground cumin

Preparation:

Rinse catfish with cold water; pat dry with paper towels. Combine all Aioli ingredients; mix well and refrigerate. Combine all herbs and spices and mix well. Pour spice mixture onto a plate. Dredge both sides of fillets in mixture to coat. Place on heated, greased grill 4 to 5 inches from a hot fire. Cook 4 to 5 minutes per 1/2 inch measured at thickest point, turning once halfway through cooking time. Serve with Aioli. HOT TIP: Grilling is an art, not a science, and cooking times are approximate. Wind, humidity, amount of food on the grill, air temperature and the temperature of the food when placed on the grill can all affect cooking times. Use recommended times as guides and check food frequently.