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MomsMenu 05-27-2002 07:13 AM

Blackened Catfish
 
1 tsp. paprika
1/2 tsp. each crumbled dried sage, ground cumin, garlic powder and sugar
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. onion powder
4 catfish filets (4 to 5 ounces each)
Nonstick cooking spray
1 tsp. olive oil
Lemon slices

Put spices into a 1-gallon food storage rag. Close rag and shake until well blended. Put 1 filet in rag at a time and shake until lightly coated.

Coat large skillet with nonstick cooking spray. Add oil and heat over medium-low heat until hot. Add filets, skinned side up and cook 4 to 5 minutes until lightly blackened. Carefully turn with spatula. Cook 4 to 5 minutes longer, or until fish feels firm and is opaque at the thickest part. Serve with lemon slices.

Note: I would not recommend farm-raised variety because it has an overpowering "fishy" taste. If you do not like catfish, any firm white fish can be substituted, such as Orange Roughy.


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