Blackened Catfish With Salsa Fresca With Cilantro Recipes

BLACKENED CATFISH WITH SALSA FRESCA WITH CILANTRO

Steps:

• Preheat broiler.
• On a small bowl, combine the paprika, cayenne, oregano, salt and pepper.
• Place the catfish fillets on a large baking sheet in a single layer.
• Lightly coat both sides of each fillet with the oil, then liberally rub the spice mixture evenly onto both sides (reserve any remaining spice that hasn't touched the fish in an airtight conatiner for future use).
• Place the fish under the broiler and cook, watching closely, until slightly charred, about 5 minutes.
• Turn and broil until cooked through, about 5 minutes more.
• For the Salsa:.
• Combine the cherry tomatoes, onion, pepper, chili, cilantro, salt, lime juice and olive oil and toss well.

BLACKENED CATFISH

Steps:

• Combine first 5 ingredients in a small bowl. Sprinkle both sides of the fish with the paprika mixture.
• Heat oil in a large cast-iron skillet over high heat. Add fish; cook 4 minutes on each side or until fish flakes easily with a fork.

BLACKENED CATFISH

Steps:

• Heat a large cast iron skillet (recommended) or heavy aluminum skillet over high heat for 10 minutes.
• In a small bowl stir together first 8 ingredients.
• Dip catfish into melted butter and coat both sides of fish with spice mixture, using about 1 T spice mixture for each fillet.
• Place fish on waxed paper.
• Place 3 fillets at a time in hot skillet.
• Drizzle each fillet with 1 T melted butter.
• Cook over high heat about 2 minutes per side or until fish flakes easily.
• Serve immediately.

CAJUN BLACKENED CATFISH

Steps:

• In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
• Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
• When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

BLACKENED CATFISH WITH LEMON

Steps:

• Place the fish fillets in a large bowl and drizzle olive oil over them, let stand for 30 minutes.
• Combine spices in a 9-inch pie plate.
• Heat a cast iron skillet upside down over high heat for 5 to 10 minutes or until very hot.
• Turn on vent fan during cooking to eliminate smoke.
• Using a hot pad, turn pan right side up.
• Remove fish fillets from oil and drain.
• Dip each fillet into seasonings and coat each side evenly.
• Put fillets in hot skillet and cook 2 to 3 minutes per side, turning only once.