Pan-Seared Blackened Catfish Filet

moist, herby, and lemony

5 minutes prep, 15 minutes to cook, serves two

This was sort of an accidental invention; we wanted to make blackened catfish (as in, on a grill), but didn't have a grill. So, we improvised.

You can do this with a fairly cheap catfish filet, since most of the flavor comes from herbs and lemon.

created: Tuesday, February 06, 2007 (PST)

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Ingredients

1 large catfish filet (around 1 lb)
3 tablespoons ground coriander
3 tablespoons ground thyme
3 tablespoons ground pepper
2 tablespoons vermouth
2 tablespoons olive oil
1 lemon for juice

Directions

1. Warm a large pan on very low burner heat.

2. Mix the olive oil and the herbs in the pan, and squeeze half the lemon in.

3. Place the fish filet into the pan, with the flatter side down. Use a spoon or spatula to spread the herb mix over the surface of the fish.

4. Heat on low for 10 minutes (this helps pre-heat the center so it cooks more uniformly when you sear it).

5. Turn heat to high, and cook for 5 minutes on each side (or until brownish / blackened).

6. Douse in the juice of the remaining lemon, and you're ready!