Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sizzlin' Catfish Fillets
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- #82090
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound catfish fillets
1 teaspoon McCormick Grill Mates roasted garlic & herb seasoning
3/4 teaspoon McCormick Dried Thyme Leaves
1/4 teaspoon ground allspice
1/8 teaspoon McCormick ground red pepper
1 tablespoon butter
lemon wedges (optional)
directions
Rinse and pat dry catfish fillets.
Mix Seasoning, thyme, allspice and ground red pepper. Sprinkle one side of each fillet with seasoning mixture.
Heat large nonstick skillet on medium-high heat until hot. Add butter. When melted, tilt skillet to coat bottom. Add fish, seasoned side down, cook 4 minutes. Turn and cook 2 to 3 minutes longer or until fish flakes easily with a fork. Serve with lemon wedges.
Test Kitchen Tips: Catfish makes an easy choice for quick cooking in a skillet. Be sure to start with a hot skillet for peak flavors and sizzle. - Substitute cod, pollock, rainbow trout or striped bass for the catfish.
Notes: Catfish fillets get a touch of Louisiana with a spice coating of Grill Mates Roasted Garlic and Herb Seasoning, thyme, allspice and ground red pepper.
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Nutritional data has not been calculated yet.
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