Blackened Catfish

It’s the start of another year and we’re all committed to eating healthy and staying fit, right?!

Well, whether or not that’s your new year’s resolution, my blackened catfish recipe is perfect for those who don’t want to sacrifice flavor for fit.

There are few things I enjoy more than one-pot/one-skillet meals. The easier the better, especially during this time of juggling working from home with household responsibilities at the same time. Once the catfish is done, the remaining fish fat and crispy bits can be utilized to cook your vegetable. I typically use asparagus but you could substitute in brussels sprouts, green beans, cauliflower, broccoli, you name it!

Catfish is so quick and easy to prepare! A coat of seasonings and then pan seared on each side for a few minutes and you’re eating in no time!

For my vegetable prep, I toast the minced garlic in the skillet with the fish renderings first. Then, I add in the asparagus, saute until tender, and then squeeze on fresh lemon juice before serving! Doesn’t get much easier than that!

In addition to this being a one-skillet meal, it’s also a one seasoning meal! Tony Chachere’s MORE SPICE Creole Seasoning embodies all the flavors needed to make this a very tasty meal!

Blackened Catfish

  • Servings: 2-4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Dinner in under 15 minutes, need I say more?!

Ingredients


  • 4 catfish fillets
  • 2 tbsp paprika
  • 1 tbsp Italian seasoning
  • 1/4 tbsp cayenne pepper
  • Tony Chachere’s MORE SPICE Creole Seasoning, to taste
  • 2 lemon wedges
  • 2 – 4 tbsp of extra virgin olive oil.

Directions


  1. Season catfish with all seasonings and rub into the fillets.
  2. Pour oil into skillet over medium-high heat.
  3. Place two fillets at a time in skillet and let cook for 4 minutes on each side. Remove from skillet.
  4. If you like, add your vegetable of choice to the skillet (and more oil if needed), and saute until desired doneness.

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