Blackened Catfish

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.

Yield: 4 servings (serving size: 1 fillet)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 0.0%
  • Fat: 8.3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 28.2g
  • Carbohydrate: 1.9g
  • Fiber: 0.5g
  • Cholesterol: 99mg
  • Iron: 0.9mg
  • Sodium: 220mg
  • Calcium: 37mg

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

Preparation

  1. 1. Combine first 7 ingredients in a small bowl.
  2. 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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