Leslie Scott’s Smoked Catfish Rollup

• Block and a half of cream cheese (room temperature)
• Diced jalapeno
• Capers
• Parsley, cilantro and Dill
• Fresh lemon juice
• Rub of choice
• Cat fish fillets
• Sliced lemon
• Mustard
• Honey

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Cast Iron Skillet
• Medium Mixing Bowl
• Spatula
• Cutting Board
• Sharp Knief
• Baking Mat
• Grill-Safe Baking Mat
• Insulated Grill Gloves
• Metal Tongs

1. Add room temperature cream cheese to a bowl and then add jalapenos, capers, parsley, cilantro, dill, fresh lemon juice, and runs of choice.

2. Mix the cheese mixture until blended.

3. Carefully butterfly the catfish.

4. Season the fish with rubs of choice. Add a small amount of brown sugar. Pat the rub and sugar gently.

5. Add the cheese mixture on top of the fish and roll. Slice the rolls in half.

6. Lay a baking mat on top of the grates. Make a bed of citrus.

7. Place the fish on the grill and smoke until white, flaky, and desired doneness. Rotate fish as needed.

8. Mix honey and mustard as a glaze. Spoon glaze on the fish.

9. Allow the glaze to thicken and remove from the grill. Enjoy!