Serves 6

1/2 tsp (2 mL) garlic powder

1 tsp (5 mL) cayenne pepper

1 tsp (5 mL) black pepper

1 tsp (5 mL) salt (optional)

1 tbsp (15 mL) crushed dried thyme leaves

1/2 tsp (2 mL) paprika

1/4 cup (125 mL) butter

Juice of one medium lemon

1 1/2 lbs (750 g) fresh U.S. Farm-Raised Catfish fillets

1/4 cup (50 mL) dry white wine

Note: This preparation method produces smoke. Prepare only in a well-ventilated area.

Combine garlic powder, cayenne powder, black pepper, salt, if using, thyme, and paprika in a small bowl and set aside.

Melt butter in a pan. Add lemon juice and mix well. Dip fillets into butter mixture.

Sprinkle fillets liberally with spice mixture on both sides, and set aside.

When ready to cook fillets, heat an iron skillet until very hot. When skillet is hot, carefully place fillets in skillet and cook for about 2 minutes on each side. Keep fillets moving, so they don’t stick.

When fillets are cooked, remove from skillet. Remove skillet from burner. Pour butter mixture into skillet, quickly adding wine, and stir. Pour mixture over fillets and serve immediately.