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| Blackened
Catfish Ingredients
1 tsp. paprika
1/2 tsp. each crumbled dried sage, ground cumin, garlic powder and
sugar
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. onion powder
4 catfish filets (4 to 5 ounces each)
Nonstick cooking spray
1 tsp. olive oil
Lemon slices
Directions
Put spices
into a 1-gallon food storage rag. Close rag and shake
until well blended. Put 1 filet in rag at a time and shake
until lightly coated.
Coat large skillet with nonstick cooking spray. Add oil
and heat over medium-low heat until hot. Add filets,
skinned side up and cook 4 to 5 minutes until lightly
blackened. Carefully turn with spatula. Cook 4 to 5
minutes longer, or until fish feels firm and is opaque at
the thickest part. Serve with lemon slices.
Note: I would not recommend farm-raised
variety because it has an overpowering "fishy" taste. If
you do not like catfish, any firm white fish can be
substituted, such as Orange Roughy. |
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Link to Printable
Recipe
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