Blackened Catfish - Claire Robinson Recipe

Name: Blackened Catfish - Claire Robinson
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter, room temperature; 1 tablespoon creole seasoning; 1 lemon, zested and juiced; ¼ teaspoon kosher salt; ⅛ teaspoon freshly cracked black pepper; 1 tablespoon chopped chives; 2 lemons, thinly sliced; compound butter (above); 4 (8 ounce) fresh fresh skinless boneless catfish fillets; ¼ cup creole seasoning; whole chives, for garnishing

Servings: persons

½ cup unsalted butter, room temperature
1 tablespoon creole seasoning
1 lemon, zested and juiced
¼ teaspoon kosher salt
⅛ teaspoon freshly cracked black pepper
1 tablespoon chopped chives
2 lemons, thinly sliced
compound butter (above)
4 (8 ounce) fresh fresh skinless boneless catfish fillets
¼ cup creole seasoning
whole chives, for garnishing

1
In a bowl, mix together the butter, Creole spices, lemon zest and juice, salt and pepper.
2
Stir in the chopped chives and set aside.
3
The butter can be made ahead and chilled; bring to room temperature before using.
4
Preheat oven to 350 degrees F; preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat.
5
Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.
6
Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning.
7
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.
8
With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish.
9
Bake until fish easily breaks apart with a fork, 12 to 15 minutes.
10
Immediately top each hot fillet with a spoonful of compound butter; transfer to serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup unsalted butter, room temperature, 1 tablespoon creole seasoning, 1 lemon, zested and juiced, ¼ teaspoon kosher salt, and more.

Yes, Blackened Catfish - Claire Robinson falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blackened Catfish - Claire Robinson

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