Ingredients for Blackened Catfish A La Mer
- Catfish Fillets
- 1/4 cup margarine
- 2 tablespoons Cajun seasoning
- Medium Shrimp
- Blue Crab Meat
- 1/2 cup heavy whipping cream
- 2 tablespoons grated Parmesan cheese
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- Unsalted Butter
- 1 cup seafood stock
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How to Make Blackened Catfish A La Mer
- Melt margarine in a shallow dish. Add catfish filets, ensuring they are fully coated.
- Generously sprinkle Cajun seasoning on one side of each filet, ensuring complete coverage.
- Heat a large cast-iron skillet or griddle over high heat until extremely hot. Place seasoned filets, seasoned-side down, and cook until edges turn white (about 3-4 minutes).
- Flip filets and sprinkle the same amount of Cajun seasoning on the unseasoned side. Cook until the fish is cooked through and has a blackened exterior (about 3-4 minutes). Be careful not to overcook!
- While the catfish cooks, prepare the sauce. Melt butter in a 2-quart saucepan over medium heat. Add minced garlic and sliced green onions; sauté until lightly browned (about 1 minute).
- Add shrimp and crab meat to the saucepan. Sauté until shrimp turn pink (about 2-3 minutes).
- Pour in seafood stock and simmer until shrimp are cooked through (about 2 minutes).
- Reduce heat to low. Stir in heavy whipping cream and simmer, stirring constantly, until the sauce gently boils and slightly thickens (about 2 minutes).
- Season with seafood seasoning to taste (mild or spicy).
- Stir in Parmesan cheese to thicken the sauce further.
- Remove from heat.
- To serve, place a blackened catfish filet on a plate. Generously top with the creamy seafood sauce. Serve over rice, if desired.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
2g
Fat
145g
Carbs
1g
