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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)
Nonstick cooking spray
1 ts Olive oil
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.
Put 1 fillet in bag at a time and shake until lightly coated.
Coat large nonstick skillet with cooking spray. Add oil and heat over medium-low heat until hot.
Add catfish fillets, 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.