Blackened Blues Catfish - ★Cooking Recipes★

Directions for: Blackened Blues Catfish

Ingredients

Cajun Blackening Spice

tsp cumin

1 tsp cayenne pepper

1 tsp onion powder

1 tsp white pepper

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp paprika

1 tsp dry mustard

Creole Tomato Sauce

2 Tbsp vegetable oil

1 Tbsp garlic, minced

cup onion, chopped

cup celery, diced

1 cup red bell pepper, chopped

tsp paprika

tsp thyme

tsp dried basil

tsp ground oregano

tsp cayenne pepper

1 cup vegetable stock

1 small can diced tomatoes

1 small can crushed tomatoes

Catfish

4 6 to 8-oz catfish fillets

Cajun Blackening Spice (see recipe)

3 Tbsp butter

Tomato Creole sauce (see recipe)

Directions

Cajun Blackening Spice

1. Mix all ingredients thoroughly in a bowl.

Creole Tomato Sauce

1. Heat oil in a saucepan and saut onion, celery, peppers and garlic for 4 minutes over a medium heat.

2. Add dried spices and continue to saut for 2 minutes.

3. Add vegetable stock and both cans of tomatoes and bring to a simmer.

4. Allow sauce to simmer for 20 minutes to half hour, stirring occasionally.

Catfish

1. Liberally coat both sides of catfish fillets with Cajun Blackening Spice.

2. Heat a large heavy skillet.

3. Add butter, and when melted, place catfish fillets in skillet, being careful not to splash butter or burn your fingers.

4. Cook catfish over medium high heat for approximately 6-8 minutes per side. Use metal spatula to gently flip.

5. Ladle 4-ounces of Tomato Creole sauce onto serving plate, and then place catfish fillet over sauce to serve.

See more: Fish, Seafood, Moderate, Main, Dinner, Vegetables, Herbs, North American, Tomatoes, Comfort Food