Photo: Fresh Thyme, Garlic and Lemon Broiled Catfish with Bread Crumbs Recipe
Ingredients
- 4 (6 to 8-ounce) catfish fillets
- 2 teaspoons Essence, recipe follows
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon minced garlic
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon fresh thyme leaves
- 1 lemon, juiced
- 1/4 cup fresh bread crumbs
Directions
Preheat the oven to the broil setting, and adjust the oven rack to about 6-inches from the broiler unit.
Season the catfish fillets on both sides with the Essence, salt and white pepper. Place on an aluminum foil lined baking sheet. In a small bowl, combine the garlic, 2 tablespoons of the olive oil and 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 dabbed with the garlic olive oil, drizzle the lemon juice over the fish and sprinkle each fish with 1 tablespoon of the bread crumbs. Drizzle the remaining 2 tablespoons of olive oil over the bread crumbs and place the catfish under the broiler to cook. Broil the catfish for 6 to 7 minutes, turn around and cook for another 6 to 7 minutes, or until the bread crumbs are golden brown. Remove from the oven and serve immediately.
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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By MN Mama
on March 12, 2013
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This is a good, quick, easy weeknight recipe. Great flavors. As a few reviewers noted already, my breadcrumbs started browning in the first few minutes under the broiler so I moved the fish to the bottom once the crumbs were nicely done, and then it turned out just fine in the time stated. I also used Panko instead of fresh bread crumbs and it turned out just great.
By jaylivg_4601497
crown point , IN
on August 05, 2012
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Super easy and quick , my family loves them , the only thing i have problem with is the broiler , 3 minutes into the broiler , the bread crumbs almost burnt , so i ended up putting them in at 350 F for 15 minutes . Still works well but would like to have the bread crumbs not burnt while under broiler next time .
By steph_akiko
Burnaby, BC
on March 10, 2012
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Excellent recipe, I've noticed that Emeril uses his Essence spice in a couple of recipes, so I've made a large batch of it and keep it on hand now. Very easy and quick recipe, I will definitely use this again.
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