6 tbsp. butter or margarine
4 tsp. paprika
2 tsp. garlic powder
1 tsp. salt
1 tsp. ground red pepper
1 tsp. dried oregano leaves
½ tsp. ground cumin
½ tsp. dried thyme leaves
4 8- by 3-inch catfish fillets (½ lb. each)
Sweet Corn Salsa
3 medium-size tomatoes (1¼ lbs.)
¾ c. fresh or thawed, frozen, whole kernel corn
½ sweet green pepper, chopped
1 jalapeno pepper, halved, seeded, and chopped
1 tbsp. chopped fresh cilantro leaves
2 tbsp. lime juice
1 tbsp. olive oil
½ tsp. salt
1. In small skillet or microwavable pie plate, melt 5 tbsp. butter. Set aside to allow butter to cool slightly.
2. In 1-gallon plastic food storage bag or pie plate, combine paprika, garlic powder, salt, ground red pepper, oregano, cumin, and thyme. Heat large cast-iron skillet over medium high heat.
3. When skillet is very hot, dip 2 catfish fillets into melted butter to coat well. Immediately coat both sides of catfish fillets with paprika mixture and place in hot skillet. Top each fillet with one quarter of remaining butter. Fry fillets 4 minutes or until blackened; turn with metal spatula and blacken other side until fish is cooked through - 4 to 5 minutes.
4. Remove catfish fillets to serving platter and keep warm. Coat and blacken remaining catfish fillets. Remove to platter and serve with Sweet Corn Salsa.
Makes 4 servings.
1. In 2 quart saucepan, blanch tomatoes in 4 inches of boiling water to 20 seconds (15 seconds for very ripe tomatoes). Immediately place tomatoes in a bowl of ice water to cool them quickly. Peel, halve, seed and chop tomatoes coarsely.
2. In medium size bowl, stir together corn, green pepper, jalapeno pepper, cilantro, lime juice, olive oil, and salt; fold in chopped tomatoes. Cover and refrigerate at least 1 hour or until well chilled.
Makes 2¼c, (5 servings)
Nutritional information per serving:
Catfish - 42g protein, 27g fat, 3g carb, 1g fiber, 824mg sodium, 178 mg chol, 431 cal.
Salsa - 1g protein, 2g fat, 5g carb, 1g fiber, 113mg sodium, 33 cal.