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    You are in: Home / Recipes / Blackened Catfish - Claire Robinson Recipe
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    Blackened Catfish - Claire Robinson

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    jaynine's Note:

    This is a Claire Robinson recipe from "5 Ingredient Fix" on Food TV. I've used it on tilapia and plan to use it on redfish as soon as we catch some. I leave out the salt, there's enough in the creole seasoning. And I sometimes have trouble finding fresh chives, so use green onions instead. Good served with wild rice or rice pilaf.

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    Ingredients:

    Serves: 4

    Yield:

    fillets

    Units: US | Metric

    Compound Butter

    Catfish

    Directions:

    1. 1
      In a bowl, mix together the butter, Creole spices, lemon zest and juice, salt and pepper. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.
    2. 2
      Preheat oven to 350 degrees F; preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat.
    3. 3
      Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.
    4. 4
      Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning.
    5. 5
      Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning.
    6. 6
      With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish.
    7. 7
      Bake until fish easily breaks apart with a fork, 12 to 15 minutes.
    8. 8
      Immediately top each hot fillet with a spoonful of compound butter; transfer to serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.

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    Nutritional Facts for Blackened Catfish - Claire Robinson

    Serving Size: 1 (375 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 526.0
     
    Calories from Fat 364
    69%
    Total Fat 40.4 g
    62%
    Saturated Fat 18.6 g
    93%
    Cholesterol 167.5 mg
    55%
    Sodium 234.7 mg
    9%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 3.8 g
    15%
    Sugars 0.0 g
    0%
    Protein 36.4 g
    72%

    The following items or measurements are not included:

    creole seasoning

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