Description
This Blackened Catfish with Cream Sauce is rich, smoky, and packed with flavor. Perfectly seasoned catfish fillets are pan seared until golden and slightly crisp, then topped with a delicious garlic parmesan tomato cream sauce.
Ingredients
Scale
- 4 Catfish fillets (boneless and skinless)
- 1 tablespoon Olive oil
- 1 tablespoon Cajun seasoning
- 2 teaspoons Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Dried thyme
- 1/4 teaspoon Cayenne pepper (optional but recommended)
- 1 tablespoon Butter (to sear fish)
- 1 tablespoon Butter
- 1 1/2 cup Heavy cream
- 3 cloves Garlic (minced)
- 1/2 cup Tomatoes (diced)
- 1/2 cup Parmesan cheese (grated)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a small bowl, mix together the cajun seasoning, paprika, garlic powder, onion powder, black pepper, thyme, and cayenne pepper. Pat the catfish dry and drizzle the olive oil over the top.
- Sprinkle the seasonings evenly over both sides of the catfish and pat it in so that it sticks to each side.
- Heat olive oil or butter in a skillet over medium-high heat. Add seasoned catfish and cook 3–4 minutes per side until blackened and flaky. Remove from pan and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in diced tomatoes and cook for 2–3 minutes. Pour in heavy cream and let simmer until slightly thickened. Stir in parmesan cheese until smooth and creamy.
- Return catfish to the skillet and spoon the cream sauce over the top. Simmer for 2–3 minutes until everything is heated through. Garnish with fresh parsley if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan Seared
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 461
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 156 g
- Cholesterol: 70 mg
Keywords: Blackened Catfish, Cream Sauce, Cajun Fish, Southern Cooking