The scrumptious combination of Creole spices and butter packs a flavorful punch. The addition of Creole mustard, literally makes the fish melt in your mouth. This is a great recipe for fast weeknight meals, or anytime you craving a downhome entree. Smart Recipes, American Recipes, Fish Recipes Fish American

Blackened Catfish With Creole Mustard & Compound Butter

Blackened Catfish With Creole Mustard & Compound Butter Recipe | PT30M Serves 4 Ingredients: 0.5 Cup Unsalted Butter 1 Medium Lemon 1 Tablespoon Creole Mustard 2 Teaspoons Smoked Paprika 1 Teaspoon Cayenne Pepper 1 Teaspoon Kosher Salt & Freshly Ground Black Pepper 1 Teaspoon Dried Thyme Leaves 0.5 Teaspoon Granulated Sugar 4 Medium Catfish Fillets 2 Tablespoons Vegetable Oil In a medium bowl, add half of butter and with a spatula, mash until spreadable. Add mustard and salt and stir to combine. Place mustard butter onto a plastic wrap and roll into a log. Then, twist the ends to seal. Refrigerate for at least 30 minutes. In a small bowl, mix together sugar, thyme, paprika, cayenne, 1 teaspoon of salt and black pepper. Melt the remaining butter and transfer to a small bowl. Coat each catfish fillet with butter evenly and then, sprinkle with the prepared spice spice rub, pressing gently. Grease a grill pan with oil and heat over medium-high heat and cook fish fillets for about 4 minutes per side. Transfer fish to serving plates, and serve with a dollop of the componund butter and a lemon wedge.



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