Broiled Catfish With Fresh Thyme, Garlic, And Lemon
This is a very quick dish, and is always best when made with fresh catfish. However, if quality frozen catfish is available where you live, that’ll work too.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Pepper mill
- Serving platter
Ingredients
- 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)
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