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Blackened Catfishfish, low-cal, low-fat, cajun 1 teaspoon paprika 1/2 teaspoon ground sage 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon ground cayenne 4 catfish fillets (4 - 5 ounces each) 1 nonstick cooking spray 1 teaspoon olive oil 1 lemon slices Put paprika, sage, cumin, garlic powder, sugar, salt, cayenne and onion powder in a 1-gallon food-storage bag. Close bag and shake until well blended. Put 1 fillet in bag at a time and shake until lightly coated. Coat large nonstick skillet with cooking spray. Add oil and heat over medium-low heat until hot. Add catfish fillets, skinned side up, and cook 4 to 5 minutes until lightly blackened. Carefully turn with spatula. Cook 4 to 5 minutes longer, or until fish feels firm and is opaque at the thickest part. Serve with lemon slices.
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