Prep 15 mins
Cook 15 mins
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.
- 1⁄2 cup unsalted butter, room temperature
- 1 tablespoon creole seasoning
- 1 lemon, zested and juiced
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon freshly cracked black pepper
- 1 tablespoon chopped chives
- 2 lemons, thinly sliced
- compound butter (above)
- 4 (8 ounce) fresh fresh skinless boneless catfish fillets
- 1⁄4 cup creole seasoning
- whole chives, for garnishing
- 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.
- Preheat oven to 350 degrees F; preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat.
- 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.
- Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning.
- 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.
- With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish.
- Bake until fish easily breaks apart with a fork, 12 to 15 minutes.
- 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.