RECIPES
DELACATA | APPETIZERS | BAKED | GRILLED | FRIED | SAUTÉED | SANDWICH | TAILGATING
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.