Name: Cajun blackened catfish and rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz catfish fillets, patted dry and halved into 1/2-inch thickness; 1/4 cup long-grain white rice; 1/2 cup water; 1 tbsp Cajun seasoning; 1 tsp avocado oil; 1/2 lime, cut into wedges; 1/4 tsp salt

Nutrition

Per serving

526 calories

Protein: 41g; 31% of calories
Carbs: 43g; 33% of calories
Fat: 22g; 37% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice simmers, sprinkle the Cajun seasoning evenly over both sides of the 1/2-inch-thick catfish fillets, pressing it gently to adhere. Let the fish rest at room temperature.
When the rice begins its 5-minute rest, open a window or turn on a vent fan. Heat a cast-iron skillet over medium-high heat. When hot, add the avocado oil and swirl to coat. Place the catfish in the skillet and cook for 3 minutes, flip carefully, and cook for 3 minutes more until the crust is dark brown and the center is opaque. Done when opaque in the center and flakes easily, 145°F.
Fluff the rice with a fork and transfer to a plate. Top with the blackened catfish. Serve with lime wedges to squeeze over both the fish and the rice.

Nutrition

Ingredients

Instructions

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