The scrumptious combination of Creole spices and butter packs a flavorful punch. The addition of Creole mustard, literally makes the fish melt in your mouth. This is a great recipe for fast weeknight meals, or anytime you craving a downhome entree. Smart Recipes, American Recipes, Fish Recipes, Recipes Fish American Blackened Catfish With Creole Mustard and Compound Butter Blackened Catfish With Creole Mustard and Compound Butter Recipe | CHEFBear.net PT30M Serves 4 1/2 Cup Unsalted Butter 1 Medium Lemon 1 Tablespoon Creole Mustard 2 Teaspoons Smoked Paprika 1 Teaspoon Cayenne Pepper 1 Teaspoon Kosher Salt & Freshly Ground Black Pepper 1 Teaspoon Dried Thyme Leaves 1/2 Teaspoon Granulated Sugar 4 Medium Catfish Fillets 2 Tablespoons Vegetable Oil In a medium bowl, add half of butter and with a spatula, mash until spreadable. Add mustard and salt and stir to combine. Place mustard butter onto a plastic wrap and roll into a log. Then, twist the ends to seal. Refrigerate for at least 30 minutes. In a small bowl, mix together sugar, thyme, paprika, cayenne, 1 teaspoon of salt and black pepper. Melt the remaining butter and transfer to a small bowl. Coat each catfish fillet with butter evenly and then, sprinkle with the prepared spice spice rub, pressing gently. Grease a grill pan with oil and heat over medium-high heat and cook fish fillets for about 4 minutes per side. Transfer fish to serving plates, and serve with a dollop of the componund butter and a lemon wedge.

Blackened Catfish With Creole Mustard and Compound Butter

Blackened Catfish With Creole Mustard and Compound Butter Recipe


The scrumptious combination of Creole spices and butter packs a flavorful punch. The addition of Creole mustard, literally makes the fish melt in your mouth. This is a great recipe for fast weeknight meals, or anytime you craving a downhome entree.

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Recipe Information

Flavor Profile

American

Protein

Fish

Category

Main Dishes

Serves

4

Total Time

30 Minutes

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Ingredients

      • 1/2 Cup Unsalted Butter (Softened)
      • 1 Medium Lemon (Cut Into 8 Wedges)
      • 1 Tablespoon Creole Mustard
      • 2 Teaspoons Smoked Paprika
      • 1 Teaspoon Cayenne Pepper
      • 1 Teaspoon Kosher Salt & Freshly Ground Black Pepper
      • 1 Teaspoon Dried Thyme Leaves
      • 1/2 Teaspoon Granulated Sugar
      • 4 Medium Catfish Fillets (About 6 Ounces Each)
      • 2 Tablespoons Vegetable Oil

Directions

  1. In a medium bowl, add half of butter and with a spatula, mash until spreadable. Add mustard and salt and stir to combine. Place mustard butter onto a plastic wrap and roll into a log. Then, twist the ends to seal. Refrigerate for at least 30 minutes.
  2. In a small bowl, mix together sugar, thyme, paprika, cayenne, 1 teaspoon of salt and black pepper.
  3. Melt the remaining butter and transfer to a small bowl. Coat each catfish fillet with butter evenly and then, sprinkle with the prepared spice spice rub, pressing gently.
  4. Grease a grill pan with oil and heat over medium-high heat and cook fish fillets for about 4 minutes per side. Transfer fish to serving plates, and serve with a dollop of the componund butter and a lemon wedge.



Nutrition & Cost Facts

Calories

442 kcal

Carbs

4 g

Fat

35 g

Protein

28 g

Cost Per Serving

$3.09

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About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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