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Catfish fillets get a touch of Louisiana with a spice coating of Grill Mates® Roasted Garlic & Herb Seasoning, thyme, allspice and ground red pepper. Photo credit: Julie Deily from The Little Kitchen.
1 pound catfish fillets
1 teaspoon McCormick® Grill Mates® Roasted Garlic & Herb Seasoning
3/4 teaspoon McCormick® Thyme Leaves
1/4 teaspoon McCormick® Allspice, Ground
1/8 teaspoon McCormick® Red Pepper, Ground
1 tablespoon butter
Rinse and pat dry catfish fillets.
Mix Seasoning, thyme, allspice and ground red pepper. Sprinkle one side of each fillet with seasoning mixture.
Heat large nonstick skillet on medium-high heat until hot. Add butter. When melted, tilt skillet to coat bottom. Add fish, seasoned side down; cook 4 minutes. Turn and cook 2 to 3 minutes longer or until fish flakes easily with a fork. Serve with lemon wedges.
• Catfish makes an easy choice for quick cooking in a skillet. Be sure to start with a hot skillet for peak flavors and sizzle.
• Substitute cod, pollock, rainbow trout or striped bass for the catfish.
(Amount per serving)