Make sure this is prepared outdoors because of the heavy smoke. A cast iron skillet works best for this recipe. If you can eat salt, feel free to add salt at the seasoning stage of this recipe. The fillets can be marinated overnight in lime juice (and salt option) if desired. Serve over a bed of white rice or dirty rice. Top the cooked fillets with some of our “Traditional Red” salsa as an option.
(Fresh catfish fillets cut in half.)
Start with fresh catfish fillets cut in half. Brush both sides with olive oil and squeeze fresh lime juice on top. Melt one stick of butter in a pan.
Season fillets generously with “Salt-Free Blackened” seasoning and add salt if desired. Start an outdoor burner and warm a cast iron skillet until it starts to smoke.
Add catfish to the hot skillet and drizzle butter over the top. The fish will start smoking immediately. Turn very quickly and drizzle a small amount of butter on the opposite side. Turn often until fish starts to separate. The fish pieces can be finished in a baking pan at 350° if the fish is very thick and starts to get too blackened.
(Final blackened catfish.)
The catfish should be juicy and flake easily with a fork. Serve over a bed of white rice or dirty rice. Top the cooked fillets with some of our “Traditional Red” salsa as an option.