Cajun Blackened Catfish with Corn Salsa

• 1/4 cup olive oil
• 2 tablespoons Cajun seasoning
• 4 catfish fillets
• 1 1/2 cups fresh corn kernels
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and diced
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• Salt to taste
• Freshly ground black pepper
• Optional: lime wedges and avocado slices for garnish

Steps

1. 1 In a small bowl, mix olive oil and Cajun seasoning to form a paste.
2. 2 Rub the paste evenly over both sides of the catfish fillets.
3. 3 Heat a large skillet over medium-high heat. Cook fillets for 4-5 minutes per side, until golden and cooked through.
4. 4 While the fish cooks, combine corn, red bell pepper, red onion, cilantro, jalapeño, lime juice, cumin, salt, and pepper in a medium bowl.
5. 5 Gently toss the salsa ingredients until well combined.
6. 6 Serve the catfish hot, topped with a generous scoop of corn salsa.
7. 7 Garnish with lime wedges and avocado slices, if desired.

Equipment

• Large skillet
• Tongs
• Cutting board
• Chef's knife

Variations

• For a spicier kick, add more jalapeño to the salsa.
• Substitute catfish with tilapia or another firm white fish.

Substitutions

• If Cajun seasoning is unavailable, use a mix of paprika, garlic powder, onion powder, cayenne, oregano, and thyme.

Pairings

• Jasmine rice
• Steamed broccoli
• Fresh green salad

Nutrition

Tips

• For extra smoky flavor, use smoked paprika in your Cajun seasoning.
• If fresh corn is out of season, thawed frozen corn works great in the salsa.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of jasmine rice or a fresh green salad.
• Pairs well with a chilled glass of Chardonnay.

FAQ