This week's featured chef is Claire Robinson who is the host of Food Network's 5 Ingredient Fix. This was a tasty recipe. Too much of lots of ingredients but it was good! While plating the meal I had to laugh at my completely orange meal....on an orange plate. So much for a rainbow meal :)
Blackened Catfish
Compound Butter: (we only used half of this)
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon Creole seasoning
1 lemon, zested and juiced
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1 tablespoon chopped chives (we didn't have any so it didn't get included)
Catfish:
2 lemons, thinly sliced
Compound butter
4 (8-ounce) fresh skinless, boneless catfish fillets (we used grouper)
2 lemons, thinly sliced
Compound butter
4 (8-ounce) fresh skinless, boneless catfish fillets (we used grouper)
1/4 cup Creole seasoning (recommended: Tony Chachere's) - I even found this brand, but didn't use nearly as much as recommended.
Whole chives, for garnishing
Directions
In a bowl, add the butter, Creole spices, lemon zest and juice, salt and pepper and mix to combine. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.
Preheat oven to 350 degrees F.
Preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat. 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.
In a bowl, add the butter, Creole spices, lemon zest and juice, salt and pepper and mix to combine. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.
Preheat oven to 350 degrees F.
Preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat. 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.
Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning. 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. With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish. Bake until fish easily breaks apart with a fork, 12 to 15 minutes. Immediately top each hot fillet with a spoonful of compound butter; transfer to heated serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.
So what recipe did you tackle this week? Link your post to Mr. Linky below.
Hi everyone,
ReplyDeleteI tried Claire's Millionaire Shortbread and found it to be one of the simplest desserts I've ever done. Check out my creation by visiting my blog, Sabbath Supper.
Thanks!
Rebekah