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Preparation Time: 5 minutes
Cook time: 14 - 16 minutes
This variation on the Southern classic dish, blackened catfish, will give you a punch in the mouth with its savory, spicy blend and irresistable garlic butter. Serve it with any Southern-style sides, such as coleslaw, braised greens, or fried okra. Of course, steamed or lightly sautéed vegetables is perfectly acceptable (and healthier for you, too). The catfish fillets also make excellent po' boy sandwiches when tucked into a lightly toasted baguette or sub bun, and then garnished with lettuce, sliced tomatoes, and pickles (you will omit the garlic butter if serving this way). If serving the fish as is, pair it with a good Chardonnay. If serving as a po' boy, a light lager will suffice. This dish is naturally gluten-free, low in fat, high in protein, and big on flavor!
- 1 tsp. lemon-pepper seasoning
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- Dash, to 1/8 tsp. cayenne pepper
- 2 tbsp. unsalted butter, softened, divided
- 1 small garlic clove, minced
- 2 (6 oz.) catfish fillets
- 2 lemon wedges
Heat the oven to 450 degrees. Spray a small rimmed baking sheet with cooking spray.
Combine the seasonings in a small bowl; sprinkle over the catfish. Place the fish on the baking sheet and dot with 1 tbsp. of the butter.
Bake the fish 14 - 16 minutes, or until the fish just begins to flake.
Meanwhile, combine the remaining 1 tbsp. butter and garlic in a small bowl. Top the fish with the garlic butter (omit if making po' boys) and serve immediately with lemon wedges.