Fat Catz Blackened Seabass Lafayette

Heat a non stick pan or cast iron skillet on medium high until it reaches 350 to 400 degrees.

Oil the belly side your Seabass Filet and generously dredge with your favorite Fat Catz blackening spice. (Available for purchase at your local Fat Catz Louisiana Kitchen). Once the pan reaches proper temperature add the catfish filets. Cook 4 to 5 minutes on the first side then turn over and cook 3 to 4 minutes on the other side then remove from the pan.

Fat Catz Scampi Butter

1 cup butter

2 tbs chopped garlic

1 ts oregano

2 tbs shallots

¼ cup fresh lemon juice

½ cup white wine

Place all ingredients in a kitchen aid mixer on low and mix together until they are fully incorporated. Place in a plastic bag or container and place in the fridge or freezer for later use.

For the sauce

Take ½ cup of the Fat Catz Scampi butter and add to a pan over low medium heat. Add 3 oz of crawfish tail meat ¼ cup of pico de gallo and 1oz of lump crabmeat and cook just until the butter is melted and still frothy. Do not over heat or your sauce will break and ruin the presentation of your dish. When done spoon over your Seabass filet and serve with dirty rice.