Blackened Catfish Over Cajun Rice Recipe
This simplified dish paired well with the flavorful catfish making for a very rich meal with a healthier spin on traditional New Orleans cuisine. Now if I could just figure out how to make some authentic Café Du Monde beignets for dessert.
INGREDIENTS
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.
- Get Full Recipe => kitchenswagger.com
