With almost all the ingredients on hand, dinner doesn’t get any easier than this.  Serve with a watercress salad with chunks of avocado and pineapple.

Black Pepper Ground 28 Mesh, Cayenne Pepper, Garlic Powder Granulated, Hungarian Paprika, Oregano Greek, Thyme Leaves

For the spice rub:
2 teaspoons dried Greek oregano
1 teaspoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon thyme leaves
1 teaspoon Hungarian paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper ground

4 6 - 8 ounce catfish filets, about 1 3/4 - 2 pounds
2 teaspoons olive oil
1 lemon or lime, cut into 4 slices

To make the spice rub: Place the oregano, cayenne pepper, garlic powder, thyme, paprika, salt and pepper on a plate and combine well.  

Dredge both sides of the catfish in the spice mixture (You can proceed or cover and refrigerate at least one hour and up to overnight).  

Place a large skillet over high heat and when it is hot, add the oil.  Place the fish, skin side down, on the skillet and cook until deeply browned and cooked throughout, about 4 - 5 minutes on each side.  Serve immediately garnished with lemon or lime slices.

Yield: 4
Level of Difficulty: 3
Time: 20 minutes