TLC Cooking "Emeril's Broiled Catfish With Breadcrumbs, Garlic And Lemon (Video)"

Emeril's Broiled Catfish With Breadcrumbs, Garlic And Lemon

YIELD 4 entrée servings

INGREDIENTS

Broiled Catfish:
4 (6 to 8‑ounce)	catfish fillets
2 teaspoons	Emeril's Original Essence, recipe follows
1/2 teaspoon	salt
1/4 teaspoon	white pepper
1 tablespoon	minced garlic
1/4 cup	fresh parsley, chopped
1	lemon, zested and juiced
1/4 cup	fresh bread crumbs
4 tablespoons	extra-virgin olive oil
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

PREPARATION:

Broiled Catfish:

Preheat the oven to the broil setting, and adjust the oven rack to about 6-inches from the broiler unit. Season the catfish fillets on both sides with the Essence, salt and white pepper. Place on an aluminum foil-lined baking sheet. In a small bowl, combine the garlic, parsley, lemon zest and juice, breadcrumbs and the olive oil. Stir with a fork to blend. Sprinkle the bread crumbs mixture over the catfish and place under the broiler. Broil the catfish for 6 to 7 minutes, rotate the baking sheet and cook for another 6 to 7 minutes, or until the bread crumbs are golden brown. Remove from the oven and serve immediately.

Essence Creole Seasoning: