Blackened catfish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Each: crumbled dried sage, ground cumin, garlic powder and granulated sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground red pepper (cayenne) |
| ¼ | teaspoon | Onion powder |
| 4 | eaches | Farm-raised catfish fillets |
| (4 to 5 oz. each) | ||
| x | Nonstick cooking spray | |
| 1 | teaspoon | Olive oil |
| x | Lemon oil | |
Directions
1. 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.
2. Put 1 fillet in bag at a time and shake until lightly coated.
3. Coat large nonstick skillet with cooking spray. Add oil and heat over medium-low heat until hot. 4. Add catfish fillets, skinned side up, and cook 4 to 5 minutes until lightly blackened. Carefully turn with spatula.l Cook 4 to 5 minutes longer, or until fish feels firm and is opaque at the thickest part. Serve with lemon slices.
(Suggested serving: Serve with herbed rice and a refreshing cucumber salad.)
Per serving: 182 calories; 19g protein; 1g carbohydrate; 10g fat; 42mg cholesterol; 316mg sodium. Exchanges: 3 lean meat, ¼ fat.
From WOMAN'S DAY, 8/9/94.
Typed by iRis gRayson.
Submitted By IRIS GRAYSON On 07-24-95