YOUR SOLIN GENERATED RECIPE
Blackened Catfish with Cajun Rice
Pan-seared catfish fillets coated in a smoky blackened spice blend, served over a bed of fragrant Cajun-style rice and sautéed vegetables.
INGREDIENTS
8 oz Catfish fillet
0.5 cup Cooked brown rice
0.25 cup Diced yellow onion
0.25 cup Diced green bell pepper
0.25 cup Diced celery
1 tbsp Extra virgin olive oil
1 tsp Smoked paprika
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Cayenne pepper
0.25 tsp Dried oregano
0.25 tsp Dried thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, sea salt, and black pepper.
Pat the catfish fillets completely dry with a paper towel and press the spice blend firmly into both sides of the fish.
Heat 0.5 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until it begins to smoke slightly.
Carefully place the catfish in the skillet and sear for 3 to 4 minutes per side until a dark, flavorful crust forms.
While the fish cooks, heat the remaining 0.5 tablespoon of olive oil in a separate skillet over medium heat.
Sauté the diced onion, bell pepper, and celery for 5 minutes until the vegetables are tender and aromatic.
Fold the cooked brown rice into the sautéed vegetables and stir until well combined and heated through.
Plate the Cajun rice and top with the blackened catfish fillet.