Thursday, January 5, 2012

Cajun Catfish

This year for Christmas I received a couple of All-Clad fry pans from my beautiful wife and a cookbook from my thoughtful son.  In this season of giving, the two of them found something for me that they are sure to enjoy for years to come...

Prep Time:  10 minutes
Total Time:  30 minutes
Servings:  4


4  6-ounce fresh catfish fillets, about 1/2 inch thick
3 to 4 teaspoons blackened seasoning
2/3 cup panko bread crumbs
3 tablespoons olive oil
1 medium onion, diced (1/2 cup)
1 medium red or yellow sweet pepper, diced (3/4 cup)
2 cloves garlic, minced
3 cups of cooked barley or rice (about 1 cup dry)

  • Rinse fish; pat dry with paper towels.  Sprinkle fish with 2-3 teaspoons of the blackened seasoning.  Place bread crumbs in a shallow dish.  Coat both sides of fish with the bread crumbs.
  • In a large skillet or fry pan cook fish fillets in 2 tablespoons of the hot oil over medium-low to medium heat about 6-8 minutes or until golden brown and fish flakes easily when tested with a fork, carefully turning once.  Remove from pan and keep warm.
  • Add onion, sweet pepper, garlic and the remaining 1 tablespoon oil to skillet.  Cook and stir until vegetables are tender.
  • Stir barley or rice and the remaining 1 teaspoon blackened seasoning into vegetable mixture; heat through. 
  • Divide mixture evenly onto 4 warmed dinner plates.  Serve fish over mixture.

Recipe Links:

Here is a great recipe for a homemade blackened seasoning.

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