Test Kitchen: Sizzling Cast-Iron Catfish

With Chackbay Spice Blend and Blood Orange Avocado Oil

Transform your Lenten meals with this seriously quick yet seriously delicious seared catfish. Cast iron delivers the sizzle while Chackbay Spice Blend and Blood Orange Avocado Oil deliver serious flavor. Excellent with grits or as a topping for a salad. All you have to do is pick a side.

Ingredients

Method

  1. Heat a cast iron skillet over medium high heat. Season the catfish fillets on both sides with a little sea salt and generously with Chackbay Blend. 
  2. Drizzle Blood Orange Avocado Oil into the pan. Working with two fillets at a time, sear the catfish fillets, skin side down until deep golden brown. Move to a plate and sear the other two fillets. 
  3. Turn and lower heat to low. Move the first two catfish fillets back to the pan, seared side up alongside the other fillets. Continue cooking the fillets until firm to the touch and opaque white throughout, about 15 minutes. 

To serve: We love this fish with grits or polenta or to top a big green salad. 

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