Recipe courtesy of Emeril Lagasse

Alain's Broiled Catfish with Lima Beans

Getting reviews...
  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Directions

  1. In a small Dutch oven or heavy bottomed medium saucepan, cook the bacon until the fat is rendered and it's crispy, 4 to 6 minutes. Add the onion and bell pepper and cook, stirring, until soft, about 4 minutes. Add 1 tablespoon of the garlic, 1 teaspoon of the thyme, and 2 teaspoons of the Essence and cook, stirring, for 1 minute. Add the lima beans, 1/2 teaspoon of the salt, the black pepper, and chicken broth and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until beans are just tender and most of the liquid has reduced, about 15 minutes. Taste and adjust seasoning, if necessary. Cover the pot and set aside to keep warm while you prepare the catfish.
  2. Preheat the oven to the broil setting, and adjust the oven rack to about 4-inches from the broiler unit.
  3. Season the catfish fillets on both sides with the remaining 3 teaspoons of Essence, remaining 3/4 teaspoon of salt and the white pepper. Place on an aluminum foil lined baking sheet. In a small bowl, combine the remaining tablespoon of garlic, olive oil and remaining thyme; stir to blend. Use a small spoon to dab the garlic and oil mixture evenly over the catfish, being sure to coat each piece of fish evenly. Once the fish is seasoned and coated with the garlic olive oil, drizzle the lemon juice over the fish and place under the broiler to cook. Cook the catfish for 3 minutes under the broiler, turn the pan and cook for another 3 minutes. Remove from the oven and serve immediately with the warm lima beans, garnished with chopped parsley.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: Published by William Morrow, 1993.
  1. Combine all ingredients thoroughly.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …