SPICY BLACKENED CATFISH
Can be prepared in 45 minutes or less.
2 teaspoons sweet paprika
1/2 teaspoon dried orégano, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne, or to taste
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 catfish fillets (about 1 pound)
1 large garlic clove, sliced thin
1 tablespoon olive oil
1 tablespoon unsalted butter
lemon wedges as an accompaniment
In a small bowl combine the paprika, the orégano, 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 and
discard the garlic. Add the butter, heat it until the foam subsides, and in the fat
sauté the catfish for 4 minutes on each side, or until it is cooked through.
Transfer the catfish fillets with a slotted spatula to 2 plates and serve them with
the lemon wedges.
Serves 2.
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