Serves: 5
Total Calories: 85

1/2 teaspoon sage
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon salt
4 (4-ounce) catfish filets
1 Nonstick cooking spray
1 teaspoon olive oil
1 Lemon slices and chutney

Place all herbs and spices in a zip-loc bag and shake until well blended. Rinse fillets and pat dry. Place fillets, one at a time, in bag and coat thoroughly. Spray nonstick skillet with cooking spray and add 1 teaspoon olive oil. Cook catfish fillets 4–5 minutes per side on medium-high flame until blackened. Serve with lemon slices and chutney.

Nutritional Facts:

Serves: 5
Total Calories: 85
Calories from Fat: 11

More Recipes from the Best of the Best from the Deep South Cookbook Cookbook:
Shrimp Scampi
Shrimp Creole
Shrimp Boats
Bob’s Barbecued Shrimp
Shrimp with Eggplant Casserole
Fried Shrimp
Pascagoula Shrimp Boil
Seafood Cocktail Sauce
Cajun Peppered Shrimp & Grits
Rémoulade Sauce
Christopher’s Favorite Shrimp, Crab, and Cheese Casserole
Crabmeat Caroline
Crabmeat Imperial
Almond Topped Crab Quiche
Crabmeat au Gratin
Crawfish Étouffée
Crawfish Étouffée à la Arceneaux
Spicy Fried Crawfish Tails
Crawfish Dog
Oyster Stew
Oysters Oregano
Rockefeller Sauce
Catfish Cakes
Oven Baked Catfish
Blackened Catfish
Mississippi Catfish Fillets
Spicy Catfish Amandine
Steamed Redfish with Creole Sauce
Trout Amandine
Tommy’s Terrific Trout
Stuffed Flounder