| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
ts |
SWEET PAPRIKA |
| 1/2 |
ts |
DRIED OREGANO; CRUMBLED |
| 1/2 |
ts |
DRIED THYME; CRUMBLED |
| 1/4 |
|
TEASOON CAYENNE PEPPER |
| 1/2 |
ts |
SUGAR |
| 1/2 |
ts |
SALT |
| 1/3 |
ts |
FRESHLY GROUND BLACK PEPPER |
| 2 |
|
CATFISH FILETS (ABOUT 1 POUND TOTAL) |
| 1 |
lg |
CLOVE GARLIC; THINLY SLICED |
| 2 |
tb |
OLIVE OIL |
| 2 |
tb |
BUTTER; PREFERABLY UNSALTED |
INSTRUCTIONS
LEMON WEDGES FOR GARNISH
You can carry on all you want to about blackening your catfish in a red hot
skillet, smoking up the house and the back yard, but I have an easier way
to blacken it and a might tasty one too it is!
Mix spices together and generously sprinkle both sides of the catfish,
which have been rinsed and patted try.
Sauté garlic in oil over medium heat until golden brown. Remove.
Add butter and heat until foam subsides; sauté catfish for 4 minutes on
each side until cooked through.
Transfer to plates and serve with lemon wedges.
EXCELLENT.
TIP: This catfish is very good served cold in a salad.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by CHEBECK@aol.com on
Sep 22, 1997
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