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Ingredientes
- 2 tsp SWEET PAPRIKA
- 1/2 tsp Dry OREGANO, CRUMBLED
- 1/2 tsp Dry THYME, CRUMBLED
- 1/4 x TEASOON CAYENNE PEPPER
- 1/2 tsp SUGAR
- 1/2 tsp SALT
- 1/3 tsp FRESHLY Grnd BLACK PEPPER
- 2 x CATFISH FILETS (ABOUT 1 Lb. TOTAL)
- 1 lrg CLOVE GARLIC, THINLY SLICED
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. BUTTER, PREFERABLY UNSALTED
Direcciones
- You can carry on all you want to about blackening your catfish in a red warm skillet, smoking up the house and the back yard, but I have an easier way to blacken it and a might tasty one too it is!
- Mix spices together and generously sprinkle both sides of the catfish, that have been rinsed and patted try.
- Saute/fry garlic in oil over medium heat till golden. Remove.
- Add in butter and heat till foam subsides; saute/fry catfish for 4 min on each side till cooked through.
- Transfer to plates and serve with lemon wedges.
- EXCELLENT.
- TIP: This catfish is very good served cool in a salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 94g | |
| Calories 506 | |
| Calories from Fat 466 | 92% |
| Total Fat 52.84g | 66% |
| Saturated Fat 18.94g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 1184mg | 49% |
| Potassium 212mg | 6% |
| Total Carbs 5.55g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.58g | 2% |
| Protein 5.44g | 9% |
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