If you prefer, use swordfish or any other hearty fish in place of the catfish in this recipe. Also, if the blackened spice is a bit too spicy for you, cut the peppers back to half. As with any recipe, if it turns out you've peppered the dish too much, simply serve a dairy-based sauce with the dish or, in the case of a salsa or other liquid, just add some sour cream or milk. site map	Blackened Catfish Ingredients 4 servings - 26 g protein and 1.5 g carb per serving 190 calories per serving 8 grams per serving 4 (6oz each) skinless catfish fillets 1.5 tbsp blackened spice seasoning (see below) 1.5 tbsp unsalted butter (melted) Heat heavy skillet over medium-high heat until very hot (about 10 minutes). Sprinkle spice seasoning on both side of fish to coat well. Cook fish in hot pan for 2-3 minutes until bottom is dark brown. Carefully drizzle butter over each fillet without spilling butter onto pan. Turn fish over carefully. Drizzle blackened side of fish with remaining butter. Cook 2-3 minutes until underside is dark brown and fish is opaque. Remove from pan to serving plates. Garnish with fresh parsley sprigs. Serve while hot. Although Blackened Spice Seasoning can be found in many supermarkets or specialty stores, if you cannot find it, make it yourself! Just shake the following ingredients together in a zipper baggie, airtight container, or well-sealing jar to make storage easy. 1 tbsp paprika 2.5 tsp salt 1 tsp onion powder 1 tsp garlic powder 1 tsp cayenne pepper 3/4 tsp white pepper 3/4 tsp black pepper 1/2 tsp thyme 1/2 tsp oregano powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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