SPICY BLACKENED CATFISH
Serving Size : 2
Preparation Time :0:20
Ingredient
2 tsp sweet paprika
1/2 tsp dried oregano — crumbled
1/2 tsp dried thyme — crumbled
1/4 tsp cayenne — or to taste
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 catfish fillets (about 1 pound)
1 lg garlic clove — sliced thin
1 tbsp olive oil
1 tbsp unsalted butter
lemon wedges as an accompaniment
In a small bowl combine the paprika, the oregano, the thyme, the
cayenne, the salt, and the black pepper, pat the catfish dry, and
sprinkle the spice mixture on both sides of the fillet, coating them
well.
In a large skillet sauté the garlic in the oil over moderately high
heat, stirring, until it is golden brown and discard the garlic. Add
the butter, heat it until the foam subsides, and in the fat sauté
the
catfish for 4 minutes on each side, or until it is cooked through.
Transfer the catfish fillets with a slotted spatula to 2 plates and
serve them with the lemon wedges.
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Per Serving (excluding unknown items): 274 Calories; 17g Fat
(57.3% calories from fat); 27g Protein; 3g Carbohydrate;
1g Dietary Fiber; 108mg Cholesterol; 604mg Sodium.
Exchanges: 3 1/2 Lean Meat; 2 1/2 Fat.
NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore May. 2001