494909 cajun-style fish fillets

Categories
Cajun/creol
Fish
Yield
4 servings
MeasureIngredient
¾ teaspoon Basil
¼ teaspoon Thyme
½ teaspoon Paprika
¼ teaspoon Salt
½ teaspoon Black pepper
¼ teaspoon Cayenne
1 small Onion, peeled, ends removed, pureed
Garlic cloves, peeled, ends removed finely minced
2½ tablespoon Vegetable oil
Catfish fillets (1/4 lb. ea.), washed, patted dry
¼ cup Butter, melted

Preheat grill. Place empty, large cast iron skillet on hot grill for 15 minutes. In a small bowl, combine basil, thyme, paprika, salt, black pepper, cayenne, onion and garlic into a paste. Rub both sides of catfish fillets with seasoning paste. Put 1½ tablespoons of oil in skillet. Cook about 3 minutes on each side, carefully turning so spices stick to fish and not to pan. Add remaining 1 tablespoon oil if necessary to prevent sticking. Check for doneness. Fish should flake when touched with fork. Remove fish to servings platter and add butter to skillet. Use spatula to scrape seasonings stuck to pan. Cook 2 minutes. Pour seasoned butter evenly over fillets.

Submitted By BARRY WEINSTEIN On 03-16-95

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