Blackened Catfish

Randy Mayor; Jan Gautro
When you find a spice mixture you like, double or triple the recipe, and save the extra to use with other seafood (such as shrimp), chicken, pork, or even potatoes.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 232
Caloriesfromfat 39 %
Fat 10.1 g
Satfat 2.1 g
Monofat 4.5 g
Polyfat 2.3 g
Protein 31.6 g
Carbohydrate 2.9 g
Fiber 1 g
Cholesterol 99 mg
Iron 3.1 mg
Sodium 402 mg
Calcium 93 mg

Ingredients

2 tablespoons paprika
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
4 (6-ounce) farm-raised catfish fillets
2 teaspoons olive oil

Preparation

Combine first 5 ingredients in a small bowl. Sprinkle both sides of fish with the paprika mixture.

Heat oil in a large cast-iron skillet over high heat. Add fish; cook 4 minutes on each side or until fish flakes easily with a fork.

Note:

Tamar Haspel,

January 2001