- 4 tsp sweet paprika
- 1 tsp dried oregano crumbled
- 1 tsp dried thyme, crumbled
- 1/2 tsp cayenne, or to taste
- 1 tsp sugar 2 tsp salt
- 1/4 tsp pepper
- 4 (8 oz) catfish, tilapia, or mahimahi fillets, skinned
- 2 Tbsp olive oil
- 2 large garlic cloves, thinly sliced
- 2 Tbsp butter
ACCOMPANIMENT: lemon wedges
Stir together paprika, oregano, thyme, cayenne, sugar, salt, and black pepper in a small bowl. Pat catfish dry, then sprinkle spice mixture on both sides of fillets, coating well.
Heat oil in a 12 inch nonstick skillet over moderately high heat until hot but not smoking. Add garlic and cook, stirring, until golden brown, about 30 seconds. With a slotted spoon, remove garlic and discard. Add 1 tbsp butter to skillet and heat until foam subsides. Add 2 catfish fillets and cook, turning once, until cooked through, about 8 minutes total. With a slotted spatula, transfer fillets to plates and keep warm, loosely covered with foil. Add remaining 1 tbsp butter to pan and cook remaining 2 fillets in same manner. Serve with lemon wedges.
Gourmet