Blackened Catfish

Oxmoor House
Blackened CatfishRecipe
Oxmoor House
A combination of a few pantry spices lends authentic Cajun flavor to catfish. The Sautéed Corn and Cherry Tomatoes are delicious served alone as a side dish or as a relish spooned over the catfish.
4 servings (serving size: 1 fillet)


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1 tablespoon fresh thyme leaves, minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon salt
3 teaspoons olive oil, divided
4 (6-ounce) catfish fillets


Prep: 3 Minutes
Cook: 9 Minutes

1. Combine first 7 ingredients in a small bowl.

2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan. Brush fillets with remaining olive oil. Rub fillets with spice mixture, and add to pan; cook 3 minutes on each side or until fillets flake easily when tested with a fork.

Serve with: Sautéed Corn and Cherry Tomatoes

Created date

January 2011

Nutritional Information

Calories 200
Caloriesfromfat 0.0 %
Fat 8.3 g
Satfat 1.7 g
Monofat 3.9 g
Polyfat 1.9 g
Protein 28.2 g
Carbohydrate 1.9 g
Fiber 0.5 g
Cholesterol 99 mg
Iron 0.9 mg
Sodium 220 mg
Calcium 37 mg