CAPER AND LIME CATFISH – Even though I’ve never lived in the south before, I know how to honor a good piece of catfish. We typically eat it fried or just baked. However, there are many modern uses for catfish. My version included capers, lime, and some honey to sweeten the sauce. Enjoy!
— 2 catfish fillets
— 1/2 teaspoon of salt
— 1/2 teaspoon of pepper
— 1/2 teaspoon of dried Italian herbs
— 1/2 teaspoon of granulated garlic powder
— 2 tablespoons of butter
— 1/4 cup of drained capers
— the juice of 2 limes
— 2 tablespoons of honey
Season the fish well with salt, pepper, herbs, and garlic powder – on both sides.
Warm a skillet through and add the butter. Then, sauté the fish on both sides until golden brown. Drop in the capers, lime juice, and honey and baste the fish with the sauce. Then, serve while it’s still warm.