Jane Fonda's Blackened Catfish

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

1. In a large shallow dish, combine the paprika, cayenne, garlic powder, thyme, salt and lemon zest.
2. Add the catfish fillets and turn to coat both sides, pressing the herb-and-spice rub into the fish.
3. In a large non stick frying pan over medium-high heat, heat the oil.
4. Add the fish and cook for 4 minutes.
5. Pour the lemon juice over the fillets, turn and cook until the fish just separates when pressed with a fork, about 4 minutes.