Transform your Lenten meals with this seriously quick yet seriously delicious seared catfish. Cast iron delivers the sizzle while Chackbay Spice Blend and Blood Orange Avocado Oil deliver serious flavor. Excellent with grits or as a topping for a salad. All you have to do is pick a side.
This recipe was featured inCountry Roads Magazine.
4 catfish filets
Heat a cast iron skillet over medium high heat. Season the catfish filets on both sides with a little sea salt and generously with Chackbay Blend. Drizzle Blood Orange Avocado Oil into the pan. Working with two filets at a time, sear the catfish filets, skin side down until deep golden brown. Move to a plate and sear the other two filets. Turn and lower heat to low. Move the first two catfish filets back to the pan, seared side up alongside the other filets. Continue cooking the filets until firm to the touch and opaque white throughout, about 15 minutes. We love this fish with grits or polenta and a green salad.