Blackened Catfish

By Odile

Blackened Catfish with Compound Butter is the rich, flavorful, and spicy recipe that pairs well with fluffy rice pilaf, mashed potatoes, or assorted roasted or steamed vegetables. This recipe is perfect for spicing up your weekly meal rotation or make this dish fancier by pairing it with a bottle of crisp white wine for an elegant dinner in.

Ingredients

• CATFISH:
• 4 (8-ounce) fresh skinless, boneless catfish fillets
• 2 lemons, thinly sliced
• 1/4 cup Creole seasoning
• whole chives, for garnishing
• COMPOUND BUTTER:
• 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

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 350°F.

To make the compound butter, in a bowl, add the butter, Creole seasoning, lemon zest and juice, salt, and black 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.

Line the bottom of a 9x11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.

Preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat.

Evenly coat both sides of each fish fillet with 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.