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blackened catfish 1By Martine Berger

CSMS Magazine

Catfish is a perfect partner for the bold flavors of this spice blend, but any thin, white-flesh fillet such as trout, snapper, or perch are worthy substitutions in a pitch. Don’t skip the lemon; it adds brightness and acidity to balance the fiery fish and buttery sauce.

½ cup salt-free blackening or Cajun seasoning

1Tbsp. Sweet or smoked sweet paprika

1Tbsp. freshly ground black pepper

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. ground dried oregano

1 tsp. ground dried thyme or rosemary

Pinch of cayenne pepper

4 (5-oz.) skinless catfish fillets

¾ tsp. kosher salt

1Tbsp. olive oil

1Tbsp. unsalted butter

¼ cup loosely packed fresh herb leaves (such as parsley, mint, or chervil)

Lemon wedges

  1. Stir together first 8 ingredients (through cayenne pepper) in a small bowl until well combined.
  2. Sprinkle fish with salt, and let stand 20 minutes. Drizzle with oil.
  3. Heat a large cast-iron or heavy sauce-pan over high. (And by “heat the pan,” I mean get it screaming hot. Turn on your vent to high, open some windows. You also can heat the pan on a grill outside.)
  4. Sprinkle fillets evenly with ¼ cup blackening spice mixture, pressing to adhere. Add butter to skillet; cook 2 minutes. Flip fillets and cook 2 to 3 minutes.
  5. Remove fillets to serving plates, and sprinkle evenly with fresh herbs. Serve with lemon wedges.

Note: You can find all these recipes and more in the Cooking Light Magazine www.cookinglight.com/magazine

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