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
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).
Keywords: Blackened Garlic Butter Catfish with Summer Squash