Blackened Catfish With Buttered Corn And Rice
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · Fish · pescatarian, high-protein
888 cal
46g protein
86g carbs
40g fat
per serving · estimated
Ingredients
- 1 lb catfish fillets
- 4 tbsp butter
- 3/4 cup long-grain white rice
- 1 3/4 cups frozen corn
- 3/4 tbsp vegetable oil
- 2 scallions
- 1 lemon
- 3 tbsp total paprika, cayenne, thyme, garlic powder, salt
Method (tap to check — screen stays awake)
- Rinse the rice until the water runs clear, then simmer it covered in 2 1/4 cups salted water for 15 minutes and let it stand off heat 5 minutes.
- Mix the paprika, cayenne, thyme, garlic powder and salt into a blackening rub.
- Pat the fillets bone dry, brush with melted butter, and coat both sides heavily with the rub.
- Heat a cast-iron skillet with the oil over high heat until it just begins to smoke; open a window first.
- Cook the fillets 3 to 4 minutes per side, undisturbed, until the crust is near-black and the fish flakes when pressed at the thickest point.
- Wipe the pan, melt the remaining butter, and cook the corn until it starts to pop and brown, 5 minutes.
- Fluff the rice, stir the scallions into the corn, and serve the fish over the rice with lemon wedges.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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