Recipe by Lalaloob
This old-style blackening of fish, also works with chicken or pork, presents itself on the plate very beautifully and though it's very low in calories, the taste is awesome
Top Review by Chef Treenie
Oh, my! I was searching the site to see if anyone else had already posted this marvelous recipe. You beat me to it! ...but thank you! It's from a 1996 Jane Fonda cookbook, 'Cooking for Healthy Living'. I don't use non-stick cookware, so for me it was quite smoky inside...had to open windows and doors, so I wouldn't disturb the smoke alarm...but well worth the 8 mins. cook time. I used a garlic infused olive oil...The aroma was as if I were grilling outdoors...and the flavor of the catfish was unbelievably delicious!...never really cared too much for fish, but....I love love love this recipe!
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1 teaspoon finely grated lemon zest
- 1 tablespoon olive oil
- 4 (4 ounce) catfish fillets, about 4 oz. each (or other fish, or chicken, pork)
- 2 tablespoons lemon juice
Directions See How It's Made
- In a large shallow dish, combine the paprika, cayenne, garlic powder, thyme, salt and lemon zest.
- Add the catfish fillets and turn to coat both sides, pressing the herb-and-spice rub into the fish.
- In a large non stick frying pan over medium-high heat, heat the oil.
- Add the fish and cook for 4 minutes.
- Pour the lemon juice over the fillets, turn and cook until the fish just separates when pressed with a fork, about 4 minutes.