Ingredients

2 pounds catfish fillet
2 ounces blackening spices
1 1/2 cup butter, melted
1 tube prepared polenta, chilled

Directions

Preheat a large cast iron skillet on medium high heat. Pour the melted butter onto a plate. Spread the blackening spices on another plate. Dredge fish fillets, one at a time — first in the butter then in the blackening spices. Place fillets in the hot cast iron skillet. Cook 4-6 minutes on each side, then remove and keep warm. Slice chilled polenta into half-inch slices. Dip the flat sides into the remaining butter and place in the cast iron skillet. Cook for 3 to 4 minutes per side. Serves 4.

Each serving contains 873 calories, 72g fat, 44g protein, 16g carb, 953mg sodium, 397mg cholesterol.

NOTE: Be sure to turn on hood vent before cooking the fish. The blackening technique sears the spices to the outside of the fish and seals in the fresh flavor. There is a little smoke at the start of this process, but it only lasts for a few minutes and then dissipates. If lightly blackened fish is preferred, sprinkle the seasoning on instead of dredging the fillets.