Fleur de Lis

Fleur de Lis

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Wednesday, October 12, 2016

Lemon Pepper Catfish

I am loving these catfish fillets! Another easy smeasy preparation that delivers big time on flavor. I love anything lemon and lemon pepper is one of my favorite seasoning blends. A light sprinkle, a cast iron skillet, a touch of butter and olive oil and by the time the broccoli was steamed, supper was ready!

Eating catfish is a delicious way to boost you and your family's intake of Omega-3 and Omega-6 fatty acids. It's also high in protein and B-12. 

1 lb. catfish fillets, rinsed and patted dry with paper towels
Lemon Pepper
1 - 2 T. olive oil
1 T. butter

Sprinkle lemon pepper liberally over both sides of fish.

In a large skillet, over medium-high heat, add olive oil and butter. When the butter is melted and has stopped bubbling, slowly add the fillets to the skillet. After one minute of cooking, reduce heat to medium. Cook fish 3 - 4 minutes per side, depending on the thickness of the fish.

Fish is done when it flakes easily with a fork.

Serve with lemon wedges and fresh vegetables or a salad for your sides.

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