RECIPES

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Blackened Cajun Catfish With Creole Cream Sauce

READY IN:

PREP TIME:

COOK TIME:

SERVINGS:

1 h

15 m

45 m

6

INGREDIENTS

6 Simmons 5-7 oz. Fillets.

1-1/2 tablespoons paprika.
1 tablespoon garlic powder.
1 tablespoon onion powder.
1 tablespoon ground dried thyme.
2 teaspoons salt.
1-1/2 teaspoons cayenne pepper.
1 teaspoon ground black pepper.
1 teaspoon dried basil.
1 teaspoon dried oregano.
1/4 teaspoon sugar.
6 tablespoons butter, divided.

CREOLE CREAM SAUCE

1 cup heavy cream.
2 tablespoon Creole mustard.
2 tablespoon honey.
Salt and pepper to taste.

PREPARATION

Step 1

Heat a large, cast-iron skillet over medium-high heat.
Step 2

Combine paprika, garlic powder, onion powder, thyme, salt, cayenne pepper, black pepper, basil, oregano and sugar in a shallow bowl.
Step 3

Generously Coat each fillet with mixture.
Step 4

Melt 2 tablespoons of butter in skillet for each 2 fillets you cook.  Add 2 seasoned fillets to skillet and cook 10 to 12 minutes, or until seasoning begins to blacken, but not burn. Turn each fillet and cook an additional 3 minutes. Repeat with remaining fillets.
 

CREOLE CREAM SAUCE

Step 1

Combine first 3 ingredients into a sauce pan and bring to a boil over high. Lower heat to medium, simmer mixture until reduced by half.

Step 2

Season with salt and pepper to taste. Let cool slightly and serve over Blackened Catfish.

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