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Title: Blackened Cajun Catfish
Yield: 1

Ingredients

      4    u s. farm-raised catfish
           -fillets
    1/3 c  butter; melted
      2 tb lemon juice
      2 tb dried thyme leaves
      2 ts salt
      2 ts cracked black pepper
      2 ts paprika
      1 ts garlic powder
    1/2 ts ground red pepper
    1/3 c  dry white wine

Instructions

Directions: Heat large cast-iron skillet over high heat for 10 minutes.
Rinse fillets and pat dry. Mix melted butter and lemon juice in small
bowl. Mix dry seasonings in a second bowl. Brush both sides of fillets
with lemon butter and sprinkle each side with spice mixture. Place 2
fillets, rounded side down, in hot skillet. Cook over high heat for 2
minutes. Turn fillets and cook 2 or 3 minutes, or until fish flakes
easily when tested with a fork. Repeat procedure with remaining fillets
while keeping cooked fillets warm. Remove skillet from heat and add
wine and any remaining lemon butter. Stir well and spoon over catfish.
Serve immediately. SERVES FOUR PREP TIME: Catfish 10 min. COOKING TIME:
Catfish 4 to 5 min. per batch NOTE: This cooking method produces smoke.
Prepare in a well-ventilated
area.

Per serving: 637 Calories (kcal); 62g Total Fat; (91% calories from fat);
2g Protein; 11g Carbohydrate; 166mg Cholesterol; 4896mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 12
1/2 Fat; 0 Other Carbohydrates

Recipe by: Catfish Recipe Booklet published by The Catfish

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