Jane Fondas Blackened Catfish Recipes

BLACKENED CATFISH

Blackened Catfish image

Blackened catfish is a Southern classic, and the blend of herbs and spices used in this unbeatable version is sure to please.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 10

Ingredients

6 (6 ounce) fillet BLANKS U.S. Farm-Raised Catfish fillets
½ teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon crushed dried thyme leaves
½ teaspoon paprika
½ cup butter
¼ cup dry white wine
1 lemon, juiced

Steps:

Wash the catfish fillets and pat dry. Set aside. Combine all the dry ingredients in a small bowl and set aside.
Melt the butter in a pan. Add the lemon juice and mix well. Dip the fillets into the butter mixture. Sprinkle the fillets liberally with the spice mixture on both sides, and set aside.
When ready to cook, heat a black iron skillet on the stove until very hot. Carefully place the fillets in the skillet and cook for about 2 minutes on each side. Keep moving with a spatula to prevent sticking. When the fillets are cooked, remove them from the skillet. Remove the skillet from the burner. Pour the butter mixture into the skillet, quickly adding the wine, and stir. Pour the pan juices over the fillets and serve immediately.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 2.1 g, Cholesterol 125.8 mg, Fat 26.2 g, Fiber 0.6 g, Protein 25.3 g, SaturatedFat 12.1 g, Sodium 604.4 mg, Sugar 0.4 g

JANE FONDA'S BLACKENED CATFISH

Jane Fonda's Blackened Catfish image

This old-style blackening of fish, also works with chicken or pork, presents itself on the plate very beautifully and though it's very low in calories, the taste is awesome

Provided by Lalaloob

Categories Catfish

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1 teaspoon finely grated lemon zest
1 tablespoon olive oil
4 (4 ounce) catfish fillets, about 4 oz. each (or other fish, or chicken, pork)
2 tablespoons lemon juice

Steps:

In a large shallow dish, combine the paprika, cayenne, garlic powder, thyme, salt and lemon zest.
Add the catfish fillets and turn to coat both sides, pressing the herb-and-spice rub into the fish.
In a large non stick frying pan over medium-high heat, heat the oil.
Add the fish and cook for 4 minutes.
Pour the lemon juice over the fillets, turn and cook until the fish just separates when pressed with a fork, about 4 minutes.

Nutrition Facts : Calories 192.7, Fat 12.2, SaturatedFat 2.5, Cholesterol 53.3, Sodium 351.8, Carbohydrate 2.3, Fiber 0.8, Sugar 0.5, Protein 18

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