| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
July 1993 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Sweet paprika |
| 1/2 |
ts |
Dried oregano; crumbled |
| 1/2 |
ts |
Dried thyme; crumbled |
| 1/4 |
ts |
Cayenne; or to taste |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 2 |
|
Catfish fillets; (about 1 pound) |
| 1 |
lg |
Garlic clove; sliced thin |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Unsalted butter |
|
|
Lemon wedges as an accompaniment |
INSTRUCTIONS
In a small bowl combine the paprika, the oregano, 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 saute 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 saute 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.
Gourmet July 1993
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