Blackened Cajun Catfish with Creole Cream Sauce !

Blackened Cajun Catfish with Creole Cream Sauce :

Recipe ingredients:

  • 6 U.S. Farm-Raised Catfish Fillets
  • 1½ tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground dried thyme
  • 2 teaspoons salt
  • 1½ teaspoons cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon sugar
  • 6 tablespoons butter, divided

For the Creole Cream Sauce

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

Directions:

  1. Heat a large, cast-iron skillet over medium-high heat.
  2. Combine paprika, garlic powder, onion powder, thyme, salt, cayenne pepper, black pepper, basil, oregano and sugar in a shallow bowl.
    Generously coat each fillet with mixture.
  3. 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.
  4. Serve with Creole Cream Sauce.
  5. For the Creole Cream Sauce:
  6. Combine first 3 ingredients into a sauce pan and bring to a boil over high.
  7. Lower heat to medium, simmer mixture until reduced by half.
  8. Season with salt and pepper to taste. Let cool slightly and serve over Blackened Catfish.
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