Bronzed Fish

Chef Paul Prudhomme

Catfish prepared with your favorite Paul Prudhomme's Magic Seasoning.
Servings: 4


3 tablespoons unsalted butter, melted
4 4.5-ounce boneless Louisiana catfish filets or other firm-fleshed fish, about 1/2-inch thick at thickest part, well chilled
About 1 tablespoon plus 1 teaspoon your favorite Paul Prudhomme’s Magic Seasonings


Place a nonstick skillet over medium-high heat until hot, about 7 minutes. As soon as the skillet is hot, lightly coat one side of each fillet with butter, then sprinkle each buttered side evenly with 1/2 teaspoon of the Magic Seasoning Blend. Place the fish in the skillet, seasoned sides down and sprinkle the top sides of all the fillets evenly with the remaining seasoning.
Cook until the undersides of the fillets are bronze in color, approximately 2 1/2 minutes. Watch as the fish cooks. A white line will come up the side of each fillet as it turns from translucent to opaque; when one half of the thickness is opaque, the fish is ready to be turned. Turn the fish and cook approximately 2 1/2 minutes longer. To test for doneness, simply touch the fish in the center - properly cooked fish will have a stiffer texture than partially cooked fish. You also can use a fork to flake the fish at its thickest part - if it flakes easily, it is done.
Do not overcook as the fish will continue to cook even after you remove it from the heat. Serve immediately.

Note: You can turn the fish more than once or continuously until cooked to desired doneness. All cooking times are approximate. 

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