This honey-balsamic salmon gets seared on a blazing hot grill for a perfect crust, then finished with a tangy-sweet glaze that caramelizes beautifully in just minutes.

• 4 salmon fillets (6-8oz fillets)
• Olive oil
• King Craw Seasoning (or your favorite Cajun-style blend)

For the Honey Balsamic Glaze:

• 2 green onions (separate the whites and the greens), thinly sliced
• 2 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• Salt & black pepper to taste (I used TX Brisket Rub)

Instructions

1. Preheat your pellet grill to 400°F.
   You want those high temps to help build a crust and lock in the moisture.
2. Prep the salmon:
   Lightly oil each fillet and season generously with King Craw seasoning on tops and sides. Let it sit while the grill heats up.
3. Make the glaze:
   In a small saucepan, sauté the green onion whites and garlic in a little oil until softened (1–2 minutes). Add the balsamic, honey, salt, and pepper. Let it simmer until slightly reduced and syrupy — about 5–7 minutes. Set aside.
4. Grill the salmon:
   Place the fillets directly on the grates. Cook for about 13 minutes, or until the internal temp hits 125°F. The outside should have a nice crust at this point.
5. Glaze it:
   Brush the salmon with the honey balsamic glaze and let it cook another 1–2 minutes until the glaze sets and your salmon reaches 135°F internal.
6. Serve it up:
   Pull it off the grill and let it rest for a few minutes before serving. Pairs great with roasted veggies, rice, or even a fresh salad.

Catfish filets, fried with a thin and crispy batter, for a traditional Southern-Style Fried Catfish.

• 8–10 catfish filets
• 1/4 cup Killer Hogs AP Seasoning
• 1/4 cup Malcom’s King Craw Cajun Seasoning
• 2 cups Cornmeal

Instructions

1. Split catfish filets in half lengthwise and pat dry with paper towel. Place filets on wire rack.
2. Season fillets lightly with AP and King Craw on both sides and air dry for 10-15 minutes.
3. Add cornmeal to a gallon size ziplock bag and season with 1/2 Tablespoon AP and 1/2 Tablespoon of King Craw. Shake to combine.
4. Add filets to the seasoned cornmeal and toss to coat. Shake off excess in the bag and place back on wire rack. Work in batches not to over crowd the bag. Let the filets air dry again for 10-15.
5. Prepare a deep fryer with peanut oil for frying at 350-375°F. Drop filets a few at a time in the hot oil and fry for 8-10 minutes or until frying slows and the filets float to the top. Don’t overcrowd the fryer of the fish can stick together.
6. Drain the filets and place on a baking sheet lined with butcher paper.
7. Serve hot with plenty of tartar sauce, lemon wedges, and hot sauce.