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Ingredientes
- 2 x (8 ounce) Catfish fillets
- 3/4 tsp salt
- 1/2 tsp dry sweet basil leaves
- 1/2 tsp dry oregano leaves
- 1/2 tsp garlic pwdr
- 1/4 tsp dry thyme leaves
- 1/4 tsp black pepper
- 1/4 tsp onion pwdr
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1/8 tsp white pepper
- 2 Tbsp. melted butter
- 1 Tbsp. lemon juice
Direcciones
- Cajun Culinary Guru, Chef Paul Prudhomme, first introduced the world to Louisiana cooking with his Blackened Redfish, bronzing is an extension of the blackening process. The food is not as charred and a little more delicate in flavor. Chefs across Louisiana owe a tremendous amount of gratitude to this Master of Cajun Cooking.
- Combine salt and spices together in a bowl and mix well. Place catfish in a bowl and sprinkle seasoning mix over fillets.
- Pour melted butter and lemon juice over fillets and stir till fillets are completely coated with seasoning mix.
- Preheat a medium skillet over medium heat for 5 min. Place catfish fillets, curved side down in the skillet, and cook for 2 min. Turn the fish and cook for an additional 1-minute. Then flip again and cook 1 more minute or possibly till cooked.*
- Yields 2 servings.
- *When you are able to pierce the thickest part of the fillet easily, the fish is cooked.
- *Be extremely careful when flipping fish to avoid burning yourself. You should have your stove vent on during the cooking process to avoid filling your kitchen with smoke.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 2 servings | |
| Calories 417 | |
| Calories from Fat 257 | 62% |
| Total Fat 28.84g | 36% |
| Saturated Fat 11.33g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 1075mg | 45% |
| Potassium 721mg | 21% |
| Total Carbs 2.13g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.52g | 0% |
| Protein 35.7g | 57% |
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