By 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
- Stir together first 8 ingredients (through cayenne pepper) in a small bowl until well combined.
- Sprinkle fish with salt, and let stand 20 minutes. Drizzle with oil.
- 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.)
- 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.
- 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
