Pan-Seared Catfish with Crawfish Tails and Browned Butter
4 U.S. Farm-Raised Catfish Fillets
2¼ sticks of unsalted butter, divided
Salt and pepper to taste
1 pound crawfish tails, cooked and peeled
¼ cup chopped fresh flat-leaf parsley
ZEST and juice lemons, separately reserving zest and juice; set aside.
MELT ¼ stick of butter in microwave.
Generously COAT each fillet with salt and pepper, then brush with melted butter.
ADD seasoned fillets, presentation side down, to a very hot cast-iron skillet, and sear to get a nice crust, 2 to 3 minutes. Carefully turn and sear other side, about 3 minutes. Remove from heat and set aside.
MELT remaining 2 sticks of butter in a large saucepan over medium-high heat. Allow butter to foam and turn golden brown. Watch carefully, and lower heat if necessary. Do not allow butter to burn or it will be unusable. Immediately add lemon juice, salt and pepper.
REMOVE from heat and add crawfish tails and parsley.
PLATE fillets and drizzle with crawfish tails and browned butter.
SPRINKLE with lemon zest and serve.