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Blackened Catfish

Oxmoor House
Prep time 3 mins
Cook time 9 mins
Yield 4 servings (serving size: 1 fillet)
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.

Ingredients

  • 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

Nutrition Information

  • calories 200
  • caloriesfromfat 0.0 %
  • fat 8.3 g
  • satfat 1.7 g
  • monofat 3.9 g
  • polyfat 1.9 g
  • protein 28.2 g
  • carbohydrate 1.9 g
  • fiber 0.5 g
  • cholesterol 99 mg
  • iron 0.9 mg
  • sodium 220 mg
  • calcium 37 mg

How to Make It

  1. Combine first 7 ingredients in a small bowl.

  2. 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.

  3. Serve with: Sautéed Corn and Cherry Tomatoes

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