Blackened Catfish - Claire Robinson

Ingredients

Compound Butter

• 1/2 cup unsalted butter, room temperature
• 1 tablespoon creole seasoning
• 1 lemon, zested and juiced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly cracked black pepper
• 1 tablespoon chopped chives

Catfish

• 2 lemons, thinly sliced
• compound butter (above)

• 4 (8 ounce)  fresh fresh skinless boneless catfish fillets
• 1/4 cup creole seasoning
• whole chives, for garnishing

Directions

1. 1

   In a bowl, mix together the butter, Creole spices, lemon zest and juice, salt and pepper. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.

2. 2

   Preheat oven to 350 degrees F; preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat.

3. 3

   Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.

4. 4

   Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning.

5. 5

   Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning.

6. 6

   With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish.

7. 7

   Bake until fish easily breaks apart with a fork, 12 to 15 minutes.

8. 8

   Immediately top each hot fillet with a spoonful of compound butter; transfer to serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.