Cast Iron Blackened Catfish

Pinit

My husband’s family is full of wonderful cooks, and one such cook is his Aunt Shari, whose Cajun roots are conveyed in her unique dishes. One dish she made for Mister Spice and me one summer was blackened tilapia; I am pretty picky (surprise, surprise) when it comes to fish, but I loved this recipe! The recipe is originally by Pat O’Carroll of Pat O’Carroll’s in Lake Charles, Louisiana. Aunt Shari sent me home with the recipe and instructions, and I decided to try it out on catfish this time!

Recipe Ingredients:

  • 1 stick butter, melted
  • 1 1/2 Tbsp paprika
  • 1 1/2 Tbsp onion powder
  • 1 1/2 Tbsp garlic powder
  • 1 Tbsp black pepper
  • 1 1/2 tsp thyme
  • 1 1/2 tsp rosemary
  • 1 1/2 tsp basil
  • 1 1/2 tsp cumin
  • 1 1/2 tsp salt
  • 3-4 medium catfish fillets (tilapia, red snapper, and redfish are also good options)

I happened to already have a jar of the spices and seasonings ready to go.

Recipe Instructions

For this recipe, some type of cast iron skillet is necessary.  I happen to have this wonderful Emeril cast iron piece that I use for this recipe.

Before preparing fish, place cast iron skillet on grill, turn heat to high and close lid.  Leave skillet in grill, covered, for 10 minutes.  In the meantime, prepare the fish.

Dip each fillet in butter, like dees:

Then coat the fillet in seasonings.

Once ten minutes have passed while the cast iron heats on the grill, place seasoned fillets onto skillet.

Cook for approximately 2 minutes on each side.  When they’re done, they’ll be nice and black and crusty…hopefully not as black as that little guy there in the back, though!

I served this catfish with a zesty quinoa salad (recipe to come this Thursday) and Texas Toast.  I had intended to steam some broccoli as well, but realized a little too late that I didn’t have any.  Ah, well.

Pinit

I give this recipe 4 out of 5 herbs.  It’s fast, easy, and relatively simple once you’ve mixed the seasonings!


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