| 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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