Comments on: Pan-Seared Lemon Herb Catfish Fillet

By: Candace

Candace — Mon, 20 Jan 2025 20:24:43 +0000

In reply to LTown. I'm so glad you loved it! Knowing that he would order that at a restaurant is the best compliment ever!

By: LTown

LTown — Sun, 19 Jan 2025 22:46:42 +0000

So simple and delicious! Had to cook mine a little longer because the catfish filets were pretty big. My husband said he would be happy to get this at a restaurant. Great recipe and method!

By: Anonymous

Anonymous — Sun, 23 Jun 2024 22:01:06 +0000

In reply to Candace.

I add sweet peppers sliced grape tomatoes and onion…and small amt of couscous…just ate it …yum yum yum….

By: Candace

Candace — Fri, 17 May 2024 16:40:23 +0000

In reply to Cindyluhu. Yay! I'm so glad you liked it, Cindy!

By: Cindyluhu

Cindyluhu — Tue, 14 May 2024 23:40:02 +0000

This was sooo simple & delish! Great recipe.

By: Candace

Candace — Wed, 21 Feb 2024 17:14:11 +0000

In reply to Judi. I'm so glad you loved it, Judi!

By: Judi

Judi — Sat, 10 Feb 2024 07:07:03 +0000

We enjoyed this recipe that I followed exactly. So flavorful we didn’t even use ketchup! And, as others have said, a nice change from a breaded fillet of catfish. Easy and fast. Yum! Thank you!

By: Candace

Candace — Tue, 31 Oct 2017 15:44:17 +0000

In reply to Duane Kilpatrick. Thanks so much, Duane! I'm glad you liked the post, and I think your sister and I would be great friends ;) ha! To answer your thyme question, I think it is all about personal preference here. If a little goes a long way for you, then definitely use less than what the recipe calls for. I have had other people tell me that they made this dish and they didn't mind that amount of thyme. It all just depends on what you like! :)

By: Duane Kilpatrick

Duane Kilpatrick — Tue, 31 Oct 2017 00:35:45 +0000

In reply to Lisa.

One last thing that I’ve kept forgetting to add… If you are a non fishy tasting type…
Any fillet with a dark strip down the center, usually 1/2″ to 1-1/2″ wide should be cut out cleanly with a sharp knife. This dark meat holds strong flavor. Others love it!

Take care and enjoy,

By: Duane Kilpatrick

Duane Kilpatrick — Tue, 31 Oct 2017 00:00:47 +0000

In reply to Lisa.

Also, I don’t know what your taste in fish is… Mine is “not fishy tasting”, i.e. No salmon, herrings, or sardines, which my brother says is like enjoying steak that is not “steak tasting!”
I enjoy Cod and Haddock, which are meaty and lend themselves to various spices, oils and cooking techniques. If you want to pursue cooking any of these fillets, just Google “How to cook…”
Hope you enjoy and please let me know if you make any break throughs!

Take care,