Blackened Catfish
A bold, smoky dish featuring catfish fillets coated in a fiery spice blend and seared until crispy. Serve with your choice of fresh vegetables or starch for a versatile main course.
Ingredients
Method
Pat catfish fillets dry with paper towels and set aside.
In a shallow bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, black pepper, thyme, and salt.
Heat olive oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
Coat each catfish fillet generously on both sides with the spice blend.
Carefully place fillets in the hot skillet and sear for 4–5 minutes until a dark crust forms on the bottom.
Flip fillets and sear for another 3–4 minutes until cooked through and the second side is dark and crispy.
Transfer blackened catfish to serving plates alongside your choice of cooked starch and side vegetable.
Squeeze fresh lemon wedges over the fish and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →