Fat Catz blackened or grilled salmon with lobster tail
With sauteed spinach and broccoli
Heat a non stick pan or cast iron skillet on medium high until it reaches 350 to 400 degrees.
Oil the belly side your Salmon 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.
For sauteed spinach, add garlic butter to a large pan over medium heat. Add 4 cups of raw spinach to the pan and cook until it becomes wilted and remove from heat. Add salt and pepper to taste and enjoy.