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Blackened Catfish over Cajun Rice Recipe

  • Author: Patty Williams
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 2 1x
  • Category: Dinner
  • Cuisine: American


A NOLA inspired dish featuring blackened catfish and spicy Cajun rice.


  • For the catfish:

  • 2 catfish filets
  • 23 tablespoons Old Bay (or any blackening seasoning)
  • 2 tablespoons olive oil
  • For the Cajun rice:

  • 1 cup brown rice
  • 1 1/2 cups water
  • 2 tablespoons olive oil
  • 12 cloves garlic, minced
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped white onion
  • 1/2 teaspoon garlic powder
  • 2 teaspoon Cajun seasoning
  • Salt and pepper to taste


  1. Bring 1 1/2 cups of water to a boil in a sauce pan and stir in the rice, reduce heat to a simmer and cover. Let simmer until rice is tender and liquid has absorbed, about 45 minutes. Set rice aside.
  2. While rice is cooking, cover catfish filets with blackening seasoning, completely coating both sides.
  3. Heat olive oil in a skillet over medium heat, sear catfish, about 3-4 minutes per side or until white and flakey. Place fish on a plate and cover with tinfoil to keep warm, set aside.
  4. Rinse the skillet and add another 2 tablespoons of olive oil over medium heat. Add the garlic, bell pepper, and onion. Sauté until fragrant and vegetables are tender, about 5-7 minutes.
  5. Drain the rice when ready, add sautéed vegetables and stir in the garlic powder, Cajun seasoning, salt, and pepper. Serve the catfish filets over rice and garnish with a lemon wedge and enjoy!


  • Serving Size: 1
  • Calories: 632
  • Sugar: 2.9g
  • Sodium: 858mg
  • Fat: 24.7g
  • Saturated Fat: 4.5g
  • Carbohydrates: 78.7g
  • Fiber: 4.4g
  • Protein: 25.1g
  • Cholesterol: 65mg

Keywords: blackend catfish, catfish recipes


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