Blackened Catfish

Recipe courtesy Claire Robinson

Show: 5 Ingredient FixEpisode: Southern Soiree In the City

Rated: 4 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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Ingredients

Compound Butter:

1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon Creole seasoning
1 lemon, zested and juiced
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1 tablespoon chopped chives

Catfish:

2 lemons, thinly sliced
Compound butter
4 (8-ounce) fresh skinless, boneless catfish fillets
1/4 cup Creole seasoning (recommended: Tony Chachere's)
Whole chives, for garnishing

Directions

In a bowl, add the butter, Creole spices, lemon zest and juice, salt and pepper and mix to combine. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.

Preheat oven to 350 degrees F.

Preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat. Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.

Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning. Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning. With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish. Bake until fish easily breaks apart with a fork, 12 to 15 minutes. Immediately top each hot fillet with a spoonful of compound butter; transfer to heated serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.

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Comments & Reviews

recipe Blackened Catfish
chris riverside, CA 11-15-2009
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salty is an understatement
Rated: 2 stars out of 5

Sorry guys, I doubted those of you who said this recipe was salty. Man, was it! I literally had to rinse the seasoning off of... the filets. Read more
recipe Blackened Catfish
Dean Tehachapi, CA 11-10-2009
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Can we say High Blood pressure!
Rated: 2 stars out of 5

I already have high blood pressure and after eating this fish cooked according to the recipe, I literally thought I was gonna... stoke out due to the salt in this, it was almost unbearable! I made it with Salmon from Norway and didn't want to throw out an expensive fillet. Shame on you Claire! You should be reimbursing me for the fish I wasted!Read more
recipe Blackened Catfish
Brandi chicago, IL 11-08-2009
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SALTY but good idea
Rated: 2 stars out of 5

If you use the recommended seasoning it is like bathing your mouth in a tblsp of salt which is not my idea of a great meal. ... I use TC on a regular basis but it has never tasted this salty but I have also never used this much at once. As is, this recipe is poor but with modifications this could be better The idea is great and as others say look for seasoning w/o the salt or make your own. Once i used a paper towel to remove the coating and added lemon to cut the salt it was better but did make me a little peeved since i almost wasted my time and food. Grocery's are not cheap so to almost destroy a perfectly good piece of fish did not make me happy. Read more
recipe Blackened Catfish
Sylvia Scottsdale, AZ 11-07-2009
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Way too salty!
Rated: 3 stars out of 5

OMG! I love salt, but I have to admit, this was way too salty for me!!! I can see where she was tring to go with the... recipe, but be careful of the salt! I thought I was going to end up with high blood pressure afer I was done eating! Also, I added a little fresh garlic when I line the pan with lemons! Easy on the seasoning though! Read more
recipe Blackened Catfish
anna san antonio, TX 10-29-2009
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Loved it!
Rated: 5 stars out of 5

I used olive oil instead of canola becasue I had it, the catfish was so tender. My husband and my 2 year old loved it, can't... wait to try the dirty rice!Read more
recipe Blackened Catfish
vanessa seaford, VA 09-12-2009
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Great Recipe
Rated: 5 stars out of 5

This recipe was really good, fast and easy. I will try it again and again with different types of fish. My family loved it.