Blackened Catfish

Name: Blackened Catfish
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams Com butter; 907 grams fresh skinless, boneless catfish fillets; 1 Tbsp chopped chives; 4 servings Whole chives, for garnishing; 59 milliliters Creole seasoning (recommended: Tony Chacheres); 1 Tbsp Creole seasoning; 0 teaspoons kosher salt; 1 lemon, zested and juiced; 2 lemons, thinly sliced; 0 teaspoons freshly cracked black pepper; 118 milliliters (1 stick) unsalted butter, room temperature

Blackened Catfish is a gluten free, primal, fodmap friendly, and pescatarian recipe with 4 servings. One portion of this dish contains about 39g of protein, 122g of fat, and a total of 1253 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of compound butter, catfish fillets, chives, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. A few people really liked this main course.

Instructions

Watch how to make this recipe.

In a bowl, add the butter, Creole spices, lemon zest and juice, salt and pepper and mix to combine. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.

Ingredients you will need

Salt And Pepper

Lemon Zest

Butter

Chives

Spices

Juice

Equipment you will use

Bowl

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat. 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.

Ingredients you will need

Flavored Butter

Lemon

Equipment you will use

Baking Pan

Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning. 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. With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish.

Ingredients you will need

Creole Seasoning

Seasoning

Lemon

Toast

Fish

Equipment you will use

Baking Pan

Spatula

Bake until fish easily breaks apart with a fork, 12 to 15 minutes. Immediately top each hot fillet with a spoonful of compound butter; transfer to heated serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.

Ingredients you will need

Flavored Butter

Fresh Chives

Fish

Equipment you will use

Oven

Equipment

Ingredients

Servings:

454grams

Com butter 907grams

fresh skinless, boneless catfish fillets 1Tbsp

chopped chives 4servings

Whole chives, for garnishing 59milliliters

Creole seasoning (recommended: Tony Chachere's)1Tbsp

Creole seasoning 0teaspoons

kosher salt 1

lemon, zested and juiced 2

lemons, thinly sliced 0teaspoons

freshly cracked black pepper 118milliliters

(1 stick) unsalted butter, room temperature

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Catfish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.