Blackened Catfish with Lemon-Herb Butter and Garlic Green Beans

Name: Blackened Catfish with Lemon-Herb Butter and Garlic Green Beans
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Creole
Ingredients: 2 catfish fillets; 1 tablespoon smoked paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 0.5 teaspoon dried thyme; 0.5 teaspoon dried oregano; 0.25 teaspoon cayenne pepper; 0.25 teaspoon black pepper; 6 tablespoon unsalted butter (melted and divided); 2 tablespoon fresh lemon juice; 1 tablespoon fresh parsley (chopped); 0.5 teaspoon dried chives; 8 ounce fresh green beans (trimmed); 2 clove garlic (minced)

Flaky catfish fillets seasoned with a bold, homemade low-sodium blackening spice blend, seared to a dark, crispy crust. Served with a vibrant lemon-herb butter sauce and tender-crisp garlic green beans, a light yet flavorful Creole-inspired meal.

Prep: 25 min
Cook: 20 min
Total: 45 min
Servings: 2
Cuisine: Creole
Difficulty: Hard

Dietary

Gluten-Free
Nut-Free
Pescatarian
High-Protein
Low-Sugar
Low-Carb

Ingredients

2 catfish fillets
1 tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
0.5 teaspoon dried thyme
0.5 teaspoon dried oregano
0.25 teaspoon cayenne pepper
0.25 teaspoon black pepper
6 tablespoon unsalted butter (melted and divided)
2 tablespoon fresh lemon juice
1 tablespoon fresh parsley (chopped)
0.5 teaspoon dried chives
8 ounce fresh green beans (trimmed)
2 clove garlic (minced)

Instructions

For the Blackened Catfish: In a small bowl, combine smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, and black pepper to create the blackening seasoning blend.
Pat catfish fillets dry with paper towels. Brush both sides of each fillet generously with 2 tablespoons of melted unsalted butter. Sprinkle both sides with the blackening seasoning, pressing lightly to adhere.
Heat a heavy-bottomed cast iron skillet over high heat until it just begins to smoke (about 5-7 minutes). This is crucial for proper blackening.
Carefully place the seasoned catfish fillets in the hot skillet. Cook for 2-3 minutes per side, or until the fish is flaky and cooked through with a dark, crusty exterior. Work in batches if necessary to avoid overcrowding the pan. Remove from skillet and set aside.
For the Lemon-Herb Butter: While the fish cooks, melt 2 tablespoons unsalted butter in a small saucepan over medium-low heat. Stir in fresh lemon juice, chopped fresh parsley, and dried chives. Keep warm.
For the Garlic Green Beans: In a separate medium skillet, melt the remaining 2 tablespoons unsalted butter over medium heat.
Add trimmed fresh green beans and minced garlic. Sauté, stirring occasionally, until green beans are tender-crisp and slightly browned, about 7-10 minutes.
To Serve: Place a blackened catfish fillet on each plate. Drizzle generously with lemon-herb butter. Serve with garlic green beans on the side.

Notes

Blackening requires a very hot skillet and can produce a lot of smoke; ensure good ventilation. Use a very thin layer of melted butter on the fish to help the spices stick and promote blackening without excessive fat.

Nutrition (per serving)

Calories: 520
Protein: 40 g
Carbohydrates: 10 g
Fat: 37 g
Fiber: 4.5 g
Sodium: 180 mg
Saturated Fat: 20 g
Sugar: 2.5 g
Cholesterol: 150 mg