Blackened Catfish With Salsa Fresca With Cilantro Recipes

BLACKENED CATFISH

Steps:

• Lay out catfish fillets in a single layer on a work surface and sprinkle with all-purpose seasoning on both sides; press seasoning into fish.
• Heavily coat the top side of the fish with blackening seasoning. Allow seasoning to sit until it begins to soak into the fish, about 10 minutes. Flip the fish over and repeat.
• Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until you see a little smoke coming from it, 1-2 minutes. Add 2 tablespoons grapeseed oil and heat until shimmering but not smoking, about 1 minute; then add 2 tablespoons butter. Be sure the exhaust fan is turned on.
• Once butter is melted and bubbling, slowly lay in half the catfish fillets, angling them away from you to prevent spattering and being sure not to overcrowd the pan. Give the fish a little press with a metal spatula to be sure pieces are flat and in full contact with the pan. Cook fillets until browned and well crusted on underside and they release easily from pan (slide the spatula under them to check), 4-5 minutes. Then flip to cook second side to cook, an additional 4-5 minutes.
• Transfer fillets to a sheet pan lined with paper towels. Scrape out any burned-on spices from pan. Repeat to cook remaining fish, adding more oil and butter as needed.
• Serve hot with parsley scattered on top. Squeeze lemon wedges over fish if you like.

BLACKENED CATFISH WITH MANGO AVOCADO SALSA

Steps:

• Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes., Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving., In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5-7 minutes on each side. Serve with salsa.

BLACKENED CATFISH

Steps:

• Heat a large cast iron skillet (recommended) or heavy aluminum skillet over high heat for 10 minutes.
• In a small bowl stir together first 8 ingredients.
• Dip catfish into melted butter and coat both sides of fish with spice mixture, using about 1 T spice mixture for each fillet.
• Place fish on waxed paper.
• Place 3 fillets at a time in hot skillet.
• Drizzle each fillet with 1 T melted butter.
• Cook over high heat about 2 minutes per side or until fish flakes easily.
• Serve immediately.

CAJUN BLACKENED CATFISH

Steps:

• In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
• Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
• When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.