Blackened
Catfish
1 ts Paprika
1/2 ts Each: crumbled dried sage,
-ground cumin, garlic powder
- and granulated sugar
1/2 ts Salt
1/4 ts Ground red pepper (cayenne)
1/4 ts Onion powder
4 ea Farm-raised catfish fillets
(4 to 5 oz. each)
Butter
1. Put paprika, sage, cumin, garlic powder, sugar, salt, red pepper and
onion powder in a 1-gallon food-storage bag. Close bag and shake until
well blended.
2. Put 1 fillet in bag at a time and shake until lightly coated.
3. Coat large nonstick skillet with butter and heat
over medium-low heat until hot.
4. Add catfish fillets and cook 4 minutes until
lightly blackened. Carefully turn with spatula.l Cook 4 minutes
longer, or until fish feels firm and is opaque at the thickest part.
Serve with lemon slices.
(Suggested serving: Serve with herbed rice and a refreshing cucumber
salad.)
