Blackened Catfish
Serves 4
Ingredients
- 4 7-ounce catfish fillets
- Your favorite blackening spice
- 4 ears sweet yellow corn
- ½ cup diced red bell pepper
- ½ cup diced green pepper
- 1 tablespoon minced garlic
- 10 chopped fresh basil leaves
- ¼ cup rice oil or regular olive oil
- 1 tablespoon butter
- Salt and pepper
- Italian parsley leaves
To Prepare
- Preheat oven to 400°F.
- Season catfish fillet with blackening spice, evenly coating both sides, and set aside.
- Remove corn kernels from cob and place in a bowl. Add the diced peppers, garlic and basil; set aside.
- Heat ½ of the oil in a large sauté pan. Sear the catfish on one side to a nice reddish brown color.
- Flip over and place in an ovenproof pan.
- Repeat until all fillets are seared on one side.
- Place pan in preheated oven for about 20 minutes or until fish is cooked through.
- Five minutes before catfish is done, heat remaining oil in a sauté pan. Sauté the corn mixture for about 5 minutes, adding butter, salt and pepper to taste.
- Spread corn mixture on a serving platter.
- Place fish on top, adding another sprinkling of corn mixture for color. Garnish with fresh Italian parsley leaves.