02-11-2004, 05:57 PM
4 ea Farm-raised catfish fillets (4 to 5 oz. each)
1 tsp Paprika
1/2 tsp crumbled dried sage
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp granulated sugar
1/2 tsp Salt
1/4 tsp Ground red pepper (cayenne)
1/4 tsp Onion powder
Nonstick cooking spray (PAM)
1 tsp Olive oil
Lemon oil
Put paprika, sage, cumin, garlic powder, sugar, salt, red pepper and onion powder in a 1-gallon food-storage bag.
Close bag and shake until well blended.
Place 1 fillet in bag at a time and shake until lightly coated.
Coat large nonstick skillet with cooking spray.
Add oil and heat over medium-low heat until hot.
Add catfish fillets, skinned side up, and cook 4 to 5 minutes until lightly blackened.
Carefully turn with spatula.
Cook 4 to 5 minutes longer, or until fish feels firm and is opaque at the thickest part.
Serve with lemon slices.
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1 tsp Paprika
1/2 tsp crumbled dried sage
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp granulated sugar
1/2 tsp Salt
1/4 tsp Ground red pepper (cayenne)
1/4 tsp Onion powder
Nonstick cooking spray (PAM)
1 tsp Olive oil
Lemon oil
Put paprika, sage, cumin, garlic powder, sugar, salt, red pepper and onion powder in a 1-gallon food-storage bag.
Close bag and shake until well blended.
Place 1 fillet in bag at a time and shake until lightly coated.
Coat large nonstick skillet with cooking spray.
Add oil and heat over medium-low heat until hot.
Add catfish fillets, skinned side up, and cook 4 to 5 minutes until lightly blackened.
Carefully turn with spatula.
Cook 4 to 5 minutes longer, or until fish feels firm and is opaque at the thickest part.
Serve with lemon slices.
[signature]