July 24, 2010

Rio Grande Blackened Catfish

1/2 tsp. red pepper
1 tsp. garlic salt
1 tsp. thyme
1/2 tsp. black pepper
1/2 lb. butter
juice of 1 lemon
Catfish fillets. 1/2 inch thick, 4-5 inches long
 fresh cilantro

Combine seasoning; mix well. Melt butter in skillet;set aside. Heat separate skillet as hot as possible. Stir lemon juice into melted butter skillet. Sprinkle fillets with seasoning mixture. Dip fillets in butter and drop in hot skillet. Cook  1-2 minutes, turn. There should be black crust on edge. If not, wait longer while the other side cooks. Serve with rice pilaf and tossed salad. Garnish with fresh cilantro.

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