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A quick, easy and delicious recipe for blackened catfish. Be sure to cook in a ventilated area because it does produce some smoke. Submitted by Erin Mitchell-Cridlin from Louisville, Kentucky.

Blackened Cajun Catfish

4 (6-ounce) catfish fillets
1/3 cup butter, melted
2 tablespoons fresh lemon juice
1 tablespoon dried thyme
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/3 cup dry white wine

1. Heat a large cast-iron skillet over medium-high heat for 10 minutes, or until hot.
2. While pan heats, rinse fillets and pat dry. Mix melted butter and lemon juice in a small bowl. In another small bowl, combine thyme, salt, pepper, paprika, garlic powder and red pepper flakes; mix well.
3. Brush fillets on both sides with butter mixture and sprinkle evenly with seasoning mix. Place fillets, skin side up in pan cook on both sides until fish flakes easily with a fork, about 6 minutes total.
4. Remove catfish from skillet and hold warm. Pour wine and any remaining butter mixture into pan. Bring to a boil and spoon over catfish. Serve immediately.

Makes 4 servings.