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One-Pan Catfish with Radicchio and Calabrian Chili

Crispy pan-seared catfish served over radicchio wilted in Calabrian chili oil and garlic, all made in one skillet.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 325
Ingredients Method

Ingredients
  

  • For the Catfish
  • 4 catfish fillets about 6 oz each
  • Salt and black pepper to taste
  • 2 tbsp all-purpose flour for dredging
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter divided
  • For the Radicchio
  • 1 head radicchio cored and cut into wedges
  • 2 cloves garlic minced
  • 2 to 3 tbsp chopped Calabrian chilies in oil plus 1 tbsp of the oil
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped parsley
  • Lemon wedges for serving

Method
 

  1. Pat the catfish dry, season with salt and pepper, and dredge lightly in flour.
  2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
  3. Cook the catfish undisturbed for 3 to 4 minutes until golden, flip, and cook 2 to 3 minutes more until it flakes easily. Remove to a plate.
  4. Lower heat to medium, add remaining butter, garlic, and Calabrian chilies with their oil. Stir 30 seconds until fragrant.
  5. Add radicchio wedges cut side down and cook 2 to 3 minutes per side until charred and softened.
  6. Squeeze lemon juice over the radicchio and toss.
  7. Plate the radicchio, top with catfish, garnish with parsley, and serve with lemon wedges.