Serves 4
32 min
Blackened Catfish
Recipe GLPRb12bb9c212ef60
Fresh catfish fillets are coated in aromatic Creole seasoning and seared until the spices form a flavorful crust, then finished in the oven atop a bed of buttered lemon slices. A tangy lemon compound butter melts over the hot fish just before serving, creating a restaurant-quality dish with bold, authentic Louisiana flavors.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/2 cup unsalted butter, at room temperature
1 tablespoon Creole seasoning
1 zest and juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1 tablespoon fresh chopped chives
2 lemons, thinly sliced
4 (8-ounce) fresh skinless, boneless catfish fillets
1/4 cup Creole seasoning (recommended: Tony Chachere's)
whole fresh chives for garnish
Directions
In a small bowl, combine the softened butter with 1 tablespoon Creole seasoning, lemon zest, lemon juice, kosher salt, and cracked black pepper. Mix until fully incorporated, then fold in the chopped chives. This compound butter can be prepared up to 2 days ahead and refrigerated; allow it to soften to room temperature before using.
Preheat the oven to 350°F.
Heat a large cast iron or nonstick skillet over medium-high heat until it is very hot. Arrange the lemon slices in an even layer on the bottom of a 9 by 11-inch baking dish, then spread half of the compound butter evenly over the lemon slices.
Season both sides of each catfish fillet generously and evenly with the 1/4 cup Creole seasoning. Carefully place the seasoned fillets into the hot skillet and cook for 2 minutes on the first side without moving them, allowing the spices to toast and form a flavorful crust. Flip the fillets and cook the second side for 2 minutes. Using a spatula, transfer each seared fillet to the prepared baking dish, arranging them on top of the buttered lemon slices.
Place the baking dish in the preheated oven and bake for 12 to 15 minutes, until the catfish reaches an internal temperature of 145°F and flakes easily with a fork. Immediately remove from the oven.
Top each hot fish fillet with a generous spoonful of the remaining compound butter. Transfer to warm serving plates and garnish each fillet with 2 or 3 whole fresh chives arranged in an x pattern across the top.
