Blackened Catfish - Claire Robinson |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a Claire Robinson recipe from 5 Ingredient Fix on Food TV. I've used it on tilapia and plan to use it on redfish as soon as we catch some. I leave out the salt, there's enough in the creole seasoning. And I sometimes have trouble finding fresh chives, so use green onions instead. Good served with wild rice or rice pilaf. Ingredients:
1/2 cup unsalted butter, room temperature |
1 tablespoon creole seasoning |
1 lemon, zested and juiced |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly cracked black pepper |
1 tablespoon chopped chives |
2 lemons, thinly sliced |
compound butter (above) |
4 (8 ounce) fresh fresh skinless boneless catfish fillets |
1/4 cup creole seasoning |
whole chives, for garnishing |
Directions:
1. In a bowl, mix together the butter, Creole spices, lemon zest and juice, salt and pepper. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.
2. Preheat oven to 350 degrees F; preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat.
3. Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.
4. Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning.
5. Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning.
6. With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish.
7. Bake until fish easily breaks apart with a fork, 12 to 15 minutes.
8. Immediately top each hot fillet with a spoonful of compound butter; transfer to serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.
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