Blackened Catfish With Creole Mustard And Compound Butter
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.
Blackened Catfish With Creole Mustard And Compound Butter
RecipeSavants.comThe 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, RecipesFishAmericanBlackened Catfish With Creole Mustard And Compound ButterPT30MServes 4
Ingredients:
0.5 Cup Unsalted Butter1 Medium Lemon1 Tablespoon Creole Mustard2 Teaspoons Smoked Paprika1 Teaspoon Cayenne Pepper1 Teaspoon Kosher Salt & Freshly Ground Black Pepper1 Teaspoon Dried Thyme Leaves0.5 Teaspoon Granulated Sugar4 Medium Catfish Fillets2 Tablespoons Vegetable OilIn 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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