Blackened Garlic Butter Catfish with Summer Squash
This recipe serves two. To double it, I simply use two skillets (because catfish fillets are usually quite big) and double the amounts of everything.
- Yield: 2 servings 1x
Ingredients
Scale
2 catfish fillets
Salt and pepper, as needed
1 TBSP blackened/blackening seasoning (such as Zatarain’s or Chef Paul’s; see note)
2 TBSP olive oil
2 TBSP butter
2 shallots (or 1 cup diced onion)
2 garlic cloves, minced or grated
1 summer squash, sliced into thin medallions (yellow)
 1 zucchini, sliced into thin medallions
Fresh chopped herbs for garnish, such as basil, thyme and parsley (optional)
Instructions
- Season the catfish fillets with salt and pepper. Rub the tops of each fillet with the blackened seasoning.  Place a large skillet over med-high heat and add the oil and butter. When the butter has melted, place the fish fillets in the skillet, seasoned side down. Cook for 3 to 4 minutes and then flip (I use two spatulas to do this, as the fillets are often large). Cook for one minute more. Again using two spatulas (if needed), transfer to a plate or baking sheet for now.Â
- Add the shallots, garlic and squash to the pan, season with salt and pepper, and saute until tender; about 5 minutes. Place the fish back in the skillet, allow it to heat through. Top with some fresh chopped herbs, if desired.
Notes
NOTE: to make your own simple blackening seasoning, combine equal parts smoked paprika, chili powder, garlic powder, dried oregano, and onion powder. Add cayenne pepper to taste (as spicy as you like).