Garlic Herb Catfish Fillets with Basil-Ranch Drizzle

1.Pat the catfish fillets dry with paper towels to ensure a good sear.

2.In a small bowl, combine garlic sea salt and herb seasoning, smoked paprika, Montreal chicken seasoning, dried oregano, crushed rosemary, and ground cumin. Mix well.

3.Sprinkle the seasoning mixture evenly over both sides of each catfish fillet, pressing gently to adhere.

4.Heat olive oil and butter together in a large non-stick skillet over medium-high heat until the butter is melted and foaming.

5.Add the catfish fillets to the skillet, cooking for about 3-4 minutes on the first side without moving them, until the edges turn opaque and the bottom is golden brown.

6.Carefully flip the fillets and cook for an additional 3-4 minutes on the other side until the fish is cooked through and flakes easily with a fork.

7.While the catfish cooks, prepare the basil-ranch drizzle by mixing the ranch dressing, finely chopped fresh basil, and lemon juice in a small bowl. Stir until well combined and season with a pinch of freshly ground black pepper.

8.Once the catfish fillets are cooked, transfer them to serving plates.

9.Drizzle the basil-ranch sauce generously over each fillet or serve on the side for dipping.

10.Garnish with a few whole basil leaves if desired and serve immediately with your choice of sides.