Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 3/4 teaspoon white pepper
- 3/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Dash of Salt
- 4 U.S. Farm-Raised Catfish fillets
- 1/2 cup butter, melted
- For garnish: Lemon wedges
- =
Directions
1. Heat a large, cast-iron skillet or heavy aluminum skillet over high heat for 10 minutes.
2. Mix paprika, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, oregano and salt in a small bowl. Place melted butter in a shallow dish. Dip fillets in melted butter, then sprinkle with the seasoning mixture.
3. Place fillets in the hot skillet and cook for 2 to 3 minutes on each side, or until blackened and fish flakes easily when tested with a fork. Serve with a squeeze of fresh lemon juice.