Alain's Broiled Catfish with Lima Beans

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

Ingredients
Directions

5 teaspoons Essence, recipe to follow

In a small Dutch oven or heavy bottomed medium saucepan, cook the bacon until the fat is rendered and it's crispy, 4 to 6 minutes. Add the onion and bell pepper and cook, stirring, until soft, about 4 minutes. Add 1 tablespoon of the garlic, 1 teaspoon of the thyme, and 2 teaspoons of the Essence and cook, stirring, for 1 minute. Add the lima beans, 1/2 teaspoon of the salt, the black pepper, and chicken broth and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until beans are just tender and most of the liquid has reduced, about 15 minutes. Taste and adjust seasoning, if necessary. Cover the pot and set aside to keep warm while you prepare the catfish.

Preheat the oven to the broil setting, and adjust the oven rack to about 4-inches from the broiler unit.

Season the catfish fillets on both sides with the remaining 3 teaspoons of Essence, remaining 3/4 teaspoon of salt and the white pepper. Place on an aluminum foil lined baking sheet. In a small bowl, combine the remaining tablespoon of garlic, olive oil and remaining thyme; stir to blend. Use a small spoon to dab the garlic and oil mixture evenly over the catfish, being sure to coat each piece of fish evenly. Once the fish is seasoned and coated with the garlic olive oil, drizzle the lemon juice over the fish and place under the broiler to cook. Cook the catfish for 3 minutes under the broiler, turn the pan and cook for another 3 minutes. Remove from the oven and serve immediately with the warm lima beans, garnished with chopped parsley.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.


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