Classic Southern Blackened CatfishYield: 4 servings
Compound Butter:
1 stick of unsalted butter, at room temperature
1 tbsp Creole seasoning
Zest and juice of 1 lemon
1/2 tsp kosher salt
1/8 tsp freshly cracked black pepper
1 tbsp chopped chives
Catfish:
1 lemons, thinly sliced
Compound butter (recipe above), divided
4 8oz fresh skinless, boneless catfish filets
1/4 cup Creole seasoning
Whole chives for garnish
For the compound butter: In a bowl, mix the butter with the Creole seasoning, lemon zest and juice, salt, and pepper; mix in chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.
For the catfish: Preheat the oven to 350°F.
Preheat a large well-seasoned cast-iron skillet or non-stick skillet over medium-high heat.
Line the bottom of a 9 x 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over them. Evenly coat both sides of each fish filet with 1 tbsp Creole seasoning. Working in batches, add the seasoned filets 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. Bake until the fish easily break apart with a fork, 12 to 15 minutes. Immediately top each hot fillet with a spoonful of remaining compound butter; transfer to heated serving plates and garish each filet with a few whole fresh chives.
5 Ingredient Fix - Easy, Elegant, and Irresistible Recipes, Claire Robinson, Host of 5 Ingredient Fix [October 2010]
Enjoy!
One Kookin' Kouple
