Jerk Sauté Catfish, Iris
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- 6 oz catfish filets
- 5 oz walkerswood jerk seasoning, hot & spicy
- 2 tsp
- tony chachere creole seasoning
- 1 / 4 stick
- 1 c
- chicken stock, no salt
1Pour jerk seasoning over the fish, sprinkle with creole seasoning, cover and marinate 1 hour.
2After the hour, place, fish in skillet with butter, sauté 10 minutes each side.
3Remove from the pan, add chicken stock, (or fish stock, if you have any). Heat through scraping bottom of the pan, pour over the fish and serve.