Transform your Lenten meals with this seriously quick yet seriously delicious seared catfish. Cast iron delivers the sizzle while Chackbay Spice Blend and Blood Orange Avocado Oil deliver serious flavor. Excellent with grits or as a topping for a salad. All you have to do is pick a side.
This recipe was featured in Country Roads Magazine.
Time: 25 min
Serves 4Rating
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Loading...| 4 catfish filets | |
| Sea Salt | |
| Chackbay Blend | |
| Blood Orange Avocado Oil | |
| 2 Tbl butter |
| 1. | Heat a cast iron skillet over medium high heat. |
| 2. | Season the catfish filets on both sides with a little sea salt and generously with Chackbay Blend. Drizzle Blood Orange Avocado Oil into the pan. |
| 3. | Working with two filets at a time, sear the catfish filets, skin side down until deep golden brown. Move to a plate and sear the other two filets. Turn and reduce heat to low. |
| 4. | Move the first two catfish filets back to the pan, seared side up alongside the other filets. Add in the butter and allow to melt. Baste the fish with the melted butter. Continue cooking the filets until firm to the touch and opaque white throughout, about 10 minutes. |
| 5. | Serve the fish over cheese grits or as a topping for a salad. |
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