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Blackened Catfish with Garlic Buttered Vegetables
Created by: Howcan Team
Ingredients
- 4 catfish fillets
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups mixed vegetables (such as bell peppers, zucchini, and broccoli)
- 4 cloves garlic, minced
- 4 tablespoons butter
- Salt and pepper to taste
Instructions
- In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Coat each catfish fillet with the spice mixture, pressing it onto the fish to adhere.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the catfish fillets and cook for 3-4 minutes on each side, or until blackened and cooked through. Remove from the skillet and set aside.
- In the same skillet, add 4 tablespoons of butter and minced garlic. Cook for 1-2 minutes until the garlic is fragrant.
- Add the mixed vegetables to the skillet and sauté for 5-6 minutes, or until they are tender-crisp. Season with salt and pepper to taste.
- Serve the blackened catfish with the garlic buttered vegetables on the side. Enjoy!
Blackened catfish is a classic Southern dish that originated in the heart of Louisiana. This flavorful and spicy dish is a staple in Cajun and Creole cuisine, known for its bold and zesty flavors. The catfish is coated in a blend of herbs and spices, including paprika, cayenne pepper, and thyme, then seared to perfection in a hot cast-iron skillet. The result is a crispy, blackened crust that gives way to tender and flaky catfish underneath. Pairing this dish with garlic buttered vegetables adds a delightful contrast of flavors and textures. The vegetables, such as green beans, asparagus, and carrots, are sautéed in a rich and savory garlic butter sauce, enhancing the overall dining experience. When it comes to the best version of this dish, New Orleans is the place to be. The city's renowned chefs and restaurants, such as Commander's Palace and K-Paul's Louisiana Kitchen, have perfected the art of blackened catfish, serving it alongside a variety of delectable sides, including garlic buttered vegetables. To recreate this dish at home, it's crucial to get the blackening spice blend just right. The combination of spices should be well-balanced, with just the right amount of heat and depth of flavor. Additionally, achieving the perfect sear on the catfish is essential for that signature blackened crust. For a unique twist on this classic dish, consider grilling the catfish instead of pan-searing it. The smokiness from the grill adds an extra layer of complexity to the flavor profile, making for a memorable dining experience. Whether enjoyed in the heart of Louisiana or prepared at home, blackened catfish with garlic buttered vegetables is a true celebration of Southern culinary tradition.
30 min
4
350 calories
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