Lemon-herb skillet seared catfish

Name: Lemon-herb skillet seared catfish
Prep time: 10 min
Cook time: 8 min
Yield: 4
Cuisine: American
Ingredients: 4 skinless catfish fillets (about 1½ lb in all), patted completely dry; 1 tsp kosher salt; ½ tsp freshly cracked black pepper; 1 tsp garlic powder; ½ tsp onion powder; 2 tbsp olive oil; 2 tbsp unsalted butter; 2 cloves garlic, finely minced; 2 tbsp fresh lemon juice; 2 tbsp fresh flat-leaf parsley, chopped

Catfish fillets are mild and firm, which is why they take a hard sear so well. Season them, get the pan hot, and leave them alone until a golden crust forms.

The garlic butter goes in after the turn, so it foams and spoons over the fish without burning. Lemon and parsley finish it. It is a weeknight dinner that takes about as long as the rice.

About 20 min. Serves 4.

Ingredients

4 skinless catfish fillets (about 1½ lb in all), patted completely dry
1 tsp kosher salt
½ tsp freshly cracked black pepper
1 tsp garlic powder
½ tsp onion powder
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, finely minced
2 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, chopped

Method

Pat the fillets dry and season both sides with the salt, pepper, garlic powder and onion powder.
Heat the olive oil in a large heavy skillet over medium-high until it shimmers.
Lay the fillets in with the side that will face up on the plate down first. Leave them for about 4 minutes, until a golden-brown crust forms.
Turn the fillets gently. Add the butter and garlic. When the butter foams, tilt the pan and spoon it over the fish for 3 to 4 minutes, until the fish is opaque and flakes.
Take the pan off the heat, squeeze on the lemon, scatter the parsley and serve right away.

Notes

Cook fish to 145°F in the thickest part, which is the FDA’s temperature for fish. Check with a thermometer.
Dry fillets brown; wet ones steam. Press them between paper towels first.
Any catfish fillet works, channel or blue. Fillets of very different thickness cook at different speeds, so check the thickest one.
TPWD lists consumption advisories for some Texas waters. If you caught the fish, check the advisories for that water before you cook it.

Sources: FDA: Selecting and Serving Fresh and Frozen Seafood Safely (content current as of Mar. 5, 2024), TPWD: Fish Consumption Bans and Advisories.

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