It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Blackened Catfish
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- #12831
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
6 catfish fillets
1/2 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon crushed dried thyme leaves
1/2 teaspoon paprika
1/2 cup butter
1/4 cup dry white wine
1 lemon, juiced
directions
Wash the catfish fillets and pat dry. Set aside.
Combine all the dry ingredients in a small bowl and set aside.
Melt the butter in a pan. Add the lemon juice and mix well.
Dip the fillets into the butter mixture. Sprinkle the fillets liberally with the spice mixture on both sides, and set aside.
When ready to cook, heat a black iron skillet on the stove until very hot.
Carefully place the fillets in the skillet and cook for about 2 minutes on each side. Keep moving with a spatula to prevent sticking. When the fillets are cooked, remove them from the skillet.
Remove the skillet from the burner.
Pour the butter mixture into the skillet, quickly adding the wine, and stir.
Pour the pan juices over the fillets and serve immediately.
added by
luckytrim
nutrition data
300 calories, 20 grams fat, 2 grams carbohydrates, 27 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 2, 2008
fixed or unfixed, the fact that the dish was a delicious! If you have only 2, 3, or 5 fish, you have to learn how to measure whats right for you,. The fish came out stunning for me,, I only cooked 2 to try for taste, So I had to measure what I thought would be right for the less of fish to be blackened.. exquisite recipe!
Recipe is fixed, the amount of butter should be 1/2 cup (same as 1 stick).
January 26, 2006
This recipe was easy and pleased even my wife who doesn't like things really spicy. One problem: the ingredient list runs the paprika and the butter together; can't tell whether it is supposed to be 1 stick butter, or maybe 1/2. I tried 1/2 a stick and it worked pretty well.