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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 232
- Calories from fat: 39%
- Fat: 10.1g
- Saturated fat: 2.1g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 2.3g
- Protein: 31.6g
- Carbohydrate: 2.9g
- Fiber: 1g
- Cholesterol: 99mg
- Iron: 3.1mg
- Sodium: 402mg
- Calcium: 93mg
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.
Blackened Catfish Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Low Carbohydrate, Gluten-Free
- PUBLICATION: Cooking Light
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