A combination of a few pantry spices lends authentic Cajun flavor to catfish. The Sautéed Corn and Cherry Tomatoes are delicious served alone as a side dish or as a relish spooned over the catfish.
1 tablespoon fresh thyme leaves, minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon salt
3 teaspoons olive oil, divided
4 (6-ounce) catfish fillets
How to Make It
Combine first 7 ingredients in a small bowl.
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan. Brush fillets with remaining olive oil. Rub fillets with spice mixture, and add to pan; cook 3 minutes on each side or until fillets flake easily when tested with a fork.
Serve with: Sautéed Corn and Cherry Tomatoes
Cooking Light Fresh Food Fast Weeknight Meals
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