Blackened Catfish

Name: Blackened Catfish
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 4
Cuisine: Creole
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

Recipe GLPRb12bb9c212ef60

Creole

Main Course

32 min

512 cal

Servings: 4

Oven

Stovetop

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4

Catfish is reliably available and affordable at Harris Teeter and Food Lion, typically $6–8 per pound, and creole seasoning is a standard shelf item across all major Charlotte chains. The 32-minute time is honest for pan-searing and plating, though you'll spend about 5 minutes prepping the fish and mise en place. The recipe is dead simple—just a hard sear and herbs—so there's no risk of overcooking or fussy technique, making it solid for a weeknight dinner. The main limitation is that blackened fish is best eaten hot off the pan and does not reheat well; you'll want to serve it immediately and finish it the same night.