Emeril’s Fish Rub Recipes
Lemon and Garlic Catfish
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008 - 6 (6-8 ounce) catfish fillets
- 4 teaspoons Emeril’s Fish Rub
- ¾ teaspoon salt
- ½ teaspoon ground white pepper
- 1 tablespoon minced garlic
- 1 ½ teaspoons chopped fresh thyme
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- Chopped Parsley for garnish
Preheat the oven to the broil setting and adjust the oven rack to about 4 inches from the broiler unit. Season the catfish fillets on both sides with the Fish Rub, salt and the white pepper. Place on an aluminum foil lined baking sheet. In a small bowl, combine the garlic, olive oil and thyme; stir to blend. Use a small spoon to dab the garlic and oil mixture evenly over the catfish, being sure to coat each piece of fish evenly. Drizzle the lemon juice over the fish and place under the broiler to cook. Broil for 3 minutes, rotate the pan in the broiler, then cook for another 3 minutes. Remove from the oven and serve immediately garnished with chopped parsley. Yield: 6 entrée servings. Simple Gaaahlic-Broiled Shrimp
Recipe copyright Emeril Lagasse, Emeril’s food of Love Productions, 2008
- 1 pound medium shrimp, peeled and deveined
- 2 ½ tablespoons Emeril’s Fish Rub
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons melted butter
- 1 tablespoon lemon juice
- 2 teaspoons minced garlic
- ¾ teaspoon minced fresh thyme
- ¾ teaspoon minced fresh rosemary
- Zest of half a lemon
- ¼ teaspoon salt
Preheat a broiler to high. Combine all ingredients in a large bowl and toss to thoroughly combine. Transfer to a shallow casserole or gratin dish so that the shrimp just fit in one even layer. Broil 4 to 6 inches from the heat source until shrimp are lightly golden and just cooked through, 5 to 7 minutes. Serve immediately over cooked pasta, steamed white rice, or creamy grits. Yield: 2 to 4 servings