While your skillet heats up for sauteeing, take a couple of nice catfish fillets and squeeze a fresh lime over one side of them. Give 'em a good sprinkling of Old Bay seasoning (discussed on the list in the recent past; a crab boil/seasoning mix). Dust the fillets thoroughly with your favorite chile-inspired powder. (I like ground jalapeno, but ground habs, Calvin's powder, or other blends you like would work just as well.)
Put a little olive oil in the skillet and skootch your fillets around over medium-high heat 'till they begin to brown on the bottoms. Toss in some minced fresh garlic or give the fillets a good shake of garlic powder. Flip 'em over, squeeze in another lime and season the cooked sides just like you did the top. The fillets are done when they're flaky and white throughout.
Although the presentation isn't colorful, my wife and I often eat this catfish over steamed rice that we've drizzled with some of the tart, spicy, savory pan drippings. Salads or steamed veggies go well with it. Wonder if one of Rael's fruit salsas would make a sweet counterpoint to the fish/lime/pepper flavors?
From: Steve Taylor
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