Blackened Catfish Barlow

Catfish Ingredients
3 teaspoons cayenne pepper
* 3 teaspoons lemon pepper
* 3 teaspoons garlic powder
* 3 teaspoons salt
* 3teaspoons pepper
* 1 1/2- 2 pounds if catfish fillets
* 3 tablespoons butter
* 2 cups Italian Vinaigrette salad dressing (see recipe below)

Italian Vinaigrette Dressing

FOR THE VINAIGRETTE
* 1 cup loosely packed fresh Italian parsley leaves
* 1 cup loosely packed fresh basil leaves
* ¼ teaspoon dried oregano
* 3 cloves garlic, peeled
* ⅓ cup red wine vinegar, best quality such as Pompeian Gourmet
* ¾ cup extra virgin olive oil, best quality such as Lucini or Colavita
* Heaping ¾ teaspoon salt
* ¼ teaspoon ground black pepper
* 2 teaspoons agave honey

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large or 2 medium baking dish(es).

2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
3. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
5. Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

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