| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cajun | Cajun, Fish, Low-cal, Low-fat | 4 | Servings |
INGREDIENTS
| 1 | ts | Paprika |
| 1/2 | ts | Ground sage |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Onion powder |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground cayenne |
| 4 | Catfish fillets (4 – 5 ounces each) | |
| Nonstick cooking spray | ||
| 1 | ts | Olive oil |
| Lemon slices |
INSTRUCTIONS
Put paprika, sage, cumin, garlic powder, sugar, salt, cayenne and onion powder in a 1-gallon food-storage bag. Close bag and shake until well blended. Put 1 fillet in bag at a time and shake until lightly coated. Coat large nonstick skillet with cooking spray. Add oil and heat over medium-low heat until hot. Add catfish fillets, skinned side up, and cook 4 to 5 minutes until lightly blackened. Carefully turn with spatula. Cook 4 to 5 minutes longer, or until fish feels firm and is opaque at the thickest part. Serve with lemon slices. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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