If it’s good blackened, it’s good in this marinade.
TOOL: 1-gallon zip-top bag
YIELD: about ⅓ cup (enough for about 2 servings)
| ¼ | CUP CANOLA OIL |
| 1 | TEASPOON FRESHLY SQUEEZED LEMON JUICE |
| 2 | GARLIC CLOVES, MINCED |
| ½ | TEASPOON DRIED THYME |
| ½ | TEASPOON DRIED OREGANO |
| 1 | TEASPOON ONION POWDER |
| 1 | TEASPOON PAPRIKA |
| 1 | TEASPOON FRESHLY GROUND BLACK PEPPER |
| ½ | TEASPOON FRESHLY GROUND WHITE PEPPER |
| ½ | TEASPOON CAYENNE PEPPER |
| KOSHER SALT |
MEASURE the oil, lemon juice, garlic, thyme, oregano, onion powder, paprika, black pepper, white pepper, and cayenne into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt.
SUGGESTED USES: chicken breasts or beef steaks (marinated 2 hours to overnight) or salmon fillets, shrimp, or sea scallops (marinated 20 to 45 minutes), grilled or seared; catfish fillets (marinated 20 to 45 minutes), baked
BAKED CATFISH FILLETS
FOR 2 SERVINGS, add 2 skinned, boneless catfish fillets (6 to 8 ounces each) to the Spicy Cajun Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 20 minutes and up to 45 minutes at room temperature.
Remove the fillets from the marinade and place on a rimmed baking sheet. Bake the fillets in a preheated 450°F oven until cooked through, 14 to 16 minutes. The fillets will flake when they are cooked through.
Serve the catfish fillets with dirty rice and a seasonal vegetable; pile them with shredded lettuce, sliced tomato, pickle chips, and Tabasco mayo inside toasted split baguettes like a po’boy sandwich; or serve them with any other accompaniments that would pair well with blackened fish.