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 Cooking Light

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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

  1. Combine first 5 ingredients in a small bowl. Sprinkle both sides of fish with the paprika mixture.
  2. 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.
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