|Spicy Blackened Catfish served along with Alice's A+ Salad and Easy Tasty Couscous|
Friday, February 8, 2013
Spicy Blackened Catfish
Serves 4 (Recipe can be halved.)
Recipe from Gourmet
Husband-Tested in Alice’s Kitchen
This fish dish turned out to be quite lovely. It has just enough spiciness to make it interesting without interfering with the taste of the catfish. Even though it really takes no time at all to prepare, make up a double batch of the spice mixture so that you can quickly make this fish dinner during the workweek. Serve the fillets along with Easy Tasty Couscous and Alice's A+ Salad.
4 teaspoons sweet paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne
1 teaspoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 catfish fillets
2 large garlic clove, sliced thin
2 Tablespoons olive oil
2 Tablespoons unsalted butter
Lemon wedges as an accompaniment
In a small bowl combine the paprika, the oregano, the thyme, the cayenne, the sugar, the salt, and the black pepper.
Pat the catfish dry, and sprinkle the spice mixture on both sides of the fillet, coating them well.
In a large skillet, sauté the garlic in the oil over moderately high heat, stirring, until it is golden brown. Then discard the garlic.
Add the butter to the skillet. Heat the butter until the foam subsides. Then sauté the catfish for 4 minutes on each side, or until it is cooked through. Transfer the catfish fillets with a slotted spatula to 4 plates and serve them with the lemon wedges.
Here's how to make this dish step-by-step:
Measure out all the ingredients in advance because this dish doesn't take much time to cook. Rinse the fillets and then pat them dry.
Sprinkle the spice mixture over the fillets until both sides are well coated.
Heat the olive oil and add the garlic. When the garlic is a toasty brown, discard it. Now the oil is flavored with garlic. Yum!
Add the butter to the olive oil.
When the butter stops foaming, add the fish fillets.
Sauté the fillets for about 4 minutes per side.