Broiled Catfish with Fresh Thyme, Garlic and Lemon

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

3 tablespoons extra-virgin olive oil

1 large onion, sliced thick

4 (6 to 8-ounce) skinless catfish fillets

2 teaspoons Emeril's Original Essence or Creole Seasoning, recipe follows

1/2 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground white pepper, plus more to taste

1 teaspoon fresh thyme leaves

1 lemon, halved

1 tablespoon chopped fresh parsley, optional

Lemon wedges, for serving, optional

Emeril's ESSENCE Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

  1. Position a rack about 4-inches from the broiler element and preheat the broiler.
  2. Line a rimmed baking sheet with aluminum foil. Drizzle 1 tablespoon of the olive oil on the pan, spread the onion slices in one layer and drizzle with another tablespoon olive oil and season lightly with salt, and pepper. Season the catfish fillets on both sides with the Essence, 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme. Place the fillets on top of the onion slices. Squeeze the lemon juice over the fillets and drizzle with the remaining tablespoon of olive oil.
  3. Place the baking sheet under the broiler and cook the catfish for 6 minutes. Then rotate the baking sheet front to back, and continue cooking until the fish flakes easily when pressed with your fingers at the thickest part, about 4 minutes longer.
  4. Remove the fillets from the oven and serve immediately, sprinkled with the fresh parsley, if using, and garnished with lemon wedges, if desired.

Emeril's ESSENCE Creole Seasoning

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Fudge Factor

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 …

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.

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.

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.

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.