| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon Creole seasoning
- 1 lemon, zested and juiced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly cracked black pepper
- 1 tablespoon chopped chives
- 2 lemons, thinly sliced
- Compound butter
- 4 (8-ounce) fresh skinless, boneless catfish fillets
- 1/4 cup Creole seasoning (recommended: Tony Chachere’s)
- Whole chives, for garnishing
Instructions
- In a bowl, add the butter, Creole spices, lemon zest and juice, salt and pepper and mix to combine. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.
- Preheat oven to 350 degrees F.
- Preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat. Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.
- Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning. Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning. With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish. Bake until fish easily breaks apart with a fork, 12 to 15 minutes. Immediately top each hot fillet with a spoonful of compound butter; transfer to heated serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 541 |
| Total Fat | 41 g |
| Saturated Fat | 20 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 36 g |
| Cholesterol | 195 mg |
| Sodium | 346 mg |
| Serving Size | 1 of 4 servings |
| Calories | 541 |
| Total Fat | 41 g |
| Saturated Fat | 20 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 36 g |
| Cholesterol | 195 mg |
| Sodium | 346 mg |
Reviews
This was a pretty good recipe. I used tilapia, and it didn’t come out blackened, but it was tasty nonetheless. I have grown up eating cajun food, so I was pretty excited to try this recipe. I think that I will cut back on the lemon next time, but for so few ingredients used, this came out wonderfully. I didn’t run into the overly salty factor like so many of the reviewes. It may be an ingredients issue instead of a recipe issue.
I was going to say it was too spicy for me but now I see all the comments about it being too salty and wonder if my mouth was confused. I couldn’t eat it. First thing I said was way less seasoning next time. My husband said seasoning was okay but way less lemon. Too funny…he’s used to spicy and I’m not. I would recommend trying it again but with adjustments as others said. It was my first experience with creole :
My review is based upon my SECOND attempt at this dish. The first time I made it I used Zatarain’s Creole Seasoning and the dish was absolutely ruined due to the insanely high salt content of the seasoning. (I am so glad that my friend had to cancel coming by for dinner at the last minute because that would have been embarassing to serve a ruined meal. Next time I got some blackening seasoning (low sodium from my neighborhood Balducci’s and the dish was perfect. Also the second time I made it, I did put a little vegetable oil in the skillet to sear the fish; the first time the fish stuck to the skillet. With the correct seasoning and a little oil to keep the fish from sticking, this dish is excellent, especially as it makes it’s own lemon-butter sauce during the baking process. This dish is a new standard item in my kitchen!
The flavor of this dish was delightful but I do agree with other reviews. It was just too salty. And I didn’t even add the Kosher Salt after reading other comments. In the future, I will use my own seasoning blend rather than Tony C’s. I can’t wait to try it again. I thought the lemon “rack” idea was excellent! I didn’t agree with some who said the lemon was overpowering. To me it added just the right additional flavor. With a few changes this will def. become a player on my menus for years to come. Thank you Claire!
Fantastic dish. Fixed it for a dinner party for 20 and it was a huge hit. It is tasty, EASY, and quick. Not expensive, not time consuming. Husband said it was the best fish ever – including restaurant entrees too! Thanks Claire
I followed the recipe and even used a LITE creole seasoning………..and it was still TOOO Salty!
The catfish was way to salty. We couldn’t even eat it. Sorry Claire.
USe 1/4 teaspoon of old bay, 1/4 teaspoon of garlic powder,1/4teaspoon cayenne pepper,1/4 teaspoon paprika, and a pinch of salt .
Having been born and raised in N’Awlins (New Orleans for those who haven’t heard is pronounced our way), and having read all the comments about the salt, lemon, etc.; I noticed that many of those posting reviews were not from the deep south. This should also help explain the size of many, many cajuns and creoles like myself!! I realize that for many the salt and lemon can be strong, however, many seemed to have found ways to adjust the recipe to their taste. Sadly, I no longer live in N’Awlins, but I always try to cook like I’m still there. Thanks for the memories!!!!
Sorry guys, I doubted those of you who said this recipe was salty. Man, was it! I literally had to rinse the seasoning off of the filets.