Prep 20 mins
Cook 0 mins
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
- 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
- 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.
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!