Description
A NOLA inspired dish featuring blackened catfish and spicy Cajun rice.
Ingredients
Scale
- For the catfish:
-
- 2 catfish filets
- 2–3 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
- 1–2 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
Instructions
- 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.
- While rice is cooking, cover catfish filets with blackening seasoning, completely coating both sides.
- 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.
- 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.
- 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!
Nutrition
- 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
