Saturday, June 21, 2014

Broiled Catfish With Fresh Thyme, Garlic, And Lemon

Emeril LaGasse is one of my favorite chefs ever.  Love his style of cooking!

I won't be using freshwater catfish for this recipe, instead, will use tilapia or cod.  Would not change a thing about anything else.

Healthy and delicious!


    • Four 6- to 8-ounce skinless catfish fillets
    • 2 teaspoons Emeril's Original Essence or Creole Seasoning
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground white pepper
    • 1 tablespoon minced garlic
    • 3 tablespoons extra-virgin olive oil
    • 1 teaspoon fresh thyme leaves
    • Juice of 1 lemon
    • 1 tablespoon chopped fresh parsley (optional)
    • Lemon wedges, for serving (optional)


Position a rack about 4 inches from the broiler element and preheat the broiler.

Line a rimmed baking sheet with aluminum foil. Season the catfish fillets on both sides with the Essence, salt, and white pepper, and place the fillets on the prepared baking sheet.

In a small bowl, combine the garlic, olive oil, and thyme. Using a small spoon, spread the garlic mixture evenly over the catfish. Then drizzle the fillets with the lemon juice.

Transfer the baking sheet to the broiler. Cook the catfish for 6 minutes. Then rotate the baking sheet front to back, and continue cooking until the fish flakes easily when pressed with your fingers at the thickest part, about 4 minutes longer.

Remove from the oven and serve immediately, sprinkled with the parsley and garnished with lemon wedges if desired.

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