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.