Roasted Catfish with Corn

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Place a large cast-iron skillet or roasting pan on the middle rack to heat for 5 minutes.

   Tip: A preheated pan creates a beautiful crust on the catfish skin.

2. 2

   Season the catfish fillets evenly on both sides with kosher salt, black pepper, and smoked paprika.

   Tip: Pat the fillets completely dry before seasoning to help achieve crispy skin.

3. 3

   Carefully remove the hot skillet from the oven and add 1 tablespoon of olive oil to coat the bottom. Place the catfish fillets skin-side down in the hot pan and return to the oven for 12-15 minutes until the skin is crispy and flesh flakes easily with a fork.

   Tip: Don't move the fillets during cooking to maintain the skin's crispness.

4. 4

   While the catfish roasts, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Add the minced garlic and diced red bell pepper, cooking for 2 minutes until fragrant.

   Tip: Stir frequently to prevent the garlic from burning.

5. 5

   Add the corn kernels and minced jalapeño to the pan, stirring occasionally for 5-7 minutes until the corn is lightly caramelized and tender.

   Tip: Let the corn sit undisturbed for 1-2 minutes between stirs to develop color and flavor.

6. 6

   Remove the corn mixture from heat and stir in the remaining 2 tablespoons of butter, lime zest, lime juice, and fresh cilantro. Taste and adjust seasoning as needed.

   Tip: The residual heat will melt the butter into a glossy sauce that coats the corn.

7. 7

   Transfer the roasted catfish to serving plates and divide the warm corn mixture among them.

   Tip: Plate immediately while everything is hot for the best presentation and texture.

8. 8

   Garnish with extra cilantro and a lime wedge if desired before serving.