1/2teaspooneach cumin, onion powder, salt, ground black pepper, and garlic powder
2teaspoonsdried oregano
4catfish fillets
1ouncelime juice
4tablespoonsgrated Parmesan cheese
Instructions
Heat the oil in a large, ovenproof skillet over medium heat. Adjust an oven rack to the top third of the oven and preheat the broiler.
In a small bowl, combine the cumin, onion powder, salt, ground black pepper, garlic powder, and oregano. Sprinkle the fish on both sides with the spice mixture.
Add the catfish fillets to the skillet and cook for 2-3 minutes per side.
Remove the skillet from heat and pour the lime juice over the top of the fillets.
Top each piece of fish with one tablespoon of the grated Parmesan.
Place the pan under broiler and continue to cook until the fish is firm and the cheese is melted, about 2-3 additional minutes.
Remove the skillet from the oven and allow it to sit for two minutes.
Video
Notes
Storage. Leftover fillets should be stored in an airtight container or freezer bag within two hours of cooking. The fish should be eaten within 3-4 days.Freezing. Cooked catfish fillets can be frozen. I recommend storing in a vacuum sealed bag or freezer bag with most of the air pressed out. Consume within four months. The texture might be a little softer after freezing and thawing (especially if you are using frozen catfish fillets to begin with).Reheating. If reheating from frozen, preheat the oven to 350 degrees and bake for 25-30 minutes, or until the fish is heated through. If possible, allow the fish to thaw overnight in the fridge and bake and 350 for 10-15 minutes. You can also reheat frozen fish in the air fryer at 350 degrees for 10-15 minutes or thawed fish for 5-7 minutes.