Blackened Catfish W/ Crawfish Cream Sauce
Blackened Catfish W/ Crawfish Cream Sauce
Blackening is a cajun cooking method for appropriately burning the spice coating. It adds a smoky flavor to the fish. If you want a more spicy seasoning, you can add more cayenne but normally the reddish color in the blackening spice is from paprika. Anytime I eat something blackened, I like a cream sauce to balance out the smoky flavors. The cream sauce adds a cool tone to the meal. This is an easy dish that is not time consuming. You can add rice or potatoes and a vegetable to make a complete meal. This recipe uses catfish but you can use salmon, redfish or snapper. Just make sure whatever fish you use, it has a firm flesh and not a delicate one. You can buy a pre-packaged blackening seasoning or you can make your own. I used a pre-packaged one. Season each filet of fish with 1-2 tbsps of blackening seasoning and 1 tbsp of cajun seasoning (depending on the size of your filets). Make sure each filet is fully coated on both sides.
Anytime you blacken a protein, make sure to always use a cast iron skillet. The cast iron can hold a lot of heat and helps the blackened technique more efficient. To the cast iron, add 1 tbsp of butter.
Once the butter is melted, add one filet at a time (depending on the size of your skillet). Cook 3 minutes on each side or until the fish has turned a blackened color.
Remove from the pan and add to a baking sheet. Repeat the steps for all of the filets. Make sure to add 1 tbsp of butter in the skillet for each filet. Once all of the fish has cooked, add the fish to a 350 degree oven for 10 minutes.
While your fish is in the oven, add 1 tbsp of butter to the cast iron. Once the butter is melted, add 1/2 tsp of minced garlic and 1/2 cup diced onion to the pan. Cook until the onion has softened.
Once the onions are soft, add 1 cup of crawfish tails, 1 cup of heavy cream and 1 tsp of cajun seasoning. Stir until the cream sauce has thickened.
Stir and cook until the sauce has thickened.
Remove the fish from the oven and top with the cream sauce. Serve with rice and veggies for a complete meal. ENJOY!
Blackened Catfish w/Crawfish Cream Sauce
Ingredients
- 4 catfish filets
- 4 tbsps blackening seasoning
- 4 tbsps cajun seasoning
- 4 tbsps butter
- 1 cup crawfish tails
- 1 cup heavy cream
- 1 tbsp butter
- 1/2 cup diced onion
- 1/2 tsp minced garlic
- 1 tsp cajun seasoning
Instructions
- Season each filet with 1 tbsp of blackening seasoning and 1 tbsp of cajun seasoning. Make sure each filet is fully coated.
- Add 1 tbsp of butter to a cast iron skillet. Once the butter has melted, add 1 filet and cook 3 minutes on each side.
- Repeat steps for each filet.
- Once all of the filets are cooked, add to a 350 degree oven for 10 minutes.
- Add 1 tbsp of butter to the cast iron skillet.
- Once the butter has melted, add 1/2 cup diced onion and 1/2 tsp minced garlic.
- Cook until the onions have softened.
- Once the onions have softened, add the crawfish and the heavy cream.
- Stir and cook until the sauce thickens.
- Remove the fish from the oven and top with the cream sauce.
- Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
