Blackened Catfish with Creole Sauce

Blackened catfish fillet topped with Creole tomato sauce on a bed of rice.

4.50 from 2 votes

Blackened Catfish with Creole Sauce

This simple and delicious Creole-inspired blackened catfish recipe is topped with a savory tomato sauce loaded with tender vegetables and Cajun seasoning.

Course Entree, Main Course

Cuisine American, Cajun, Creole

Cook Time 24

Total Time 20

Servings people

Calories 345kcal

Author Lisa B.

Ingredients

4 catfish fillets
2 tablespoons blackened seasoning
6 tablespoons unsalted butter divided
1 medium green bell pepper cored and diced
¼ cup diced celery
½ cup diced onion
2 cloves garlic minced
1 (8 ounce) can tomato sauce
½ teaspoon dried oregano
2 teaspoons Worcestershire sauce
1/8 teaspoon cayenne pepper optional
A couple dashes of hot sauce optional

Instructions

Pat catfish fillets dry with a paper towel. Liberally season both sides with the blackened seasoning.
Heat two tablespoons of the butter in a large skillet over medium-high heat. Once the skillet is very hot, add two of the catfish fillets. Cook for three minutes, then flip and continue to cook for another 3-4 minutes until the fish flakes easily with a fork. Repeat this with two more tablespoons of butter and the remaining two catfish fillets.
Melt the remaining two tablespoons of butter in the same skillet over medium heat. Add the bell pepper, celery, and onion. Sauté until the vegetables are tender, about seven minutes.
Add the garlic and sauté for another minute.
Pour in the tomato sauce.
Stir in the oregano, Worcestershire sauce, cayenne pepper and hot sauce, if using.
Season the sauce with salt and pepper to taste.
Serve the catfish with the sauce spooned over the top.

Video

Notes

Storage. Transfer any leftover fish and sauce to an airtight container and store in the refrigerator within two hours. Consume the fish within four days.

Freezing. Both the sauce and the fish can be frozen. Please know that freezing the sauce will cause it to be on the watery side once it thaws. Transfer everything to an airtight container or a freezer bag. Consume within three months. Thaw the fish completely before reheating.

Reheating. Both the sauce and the fish can be reheated for 1-2 minutes in the microwave. The fish can the reheated at 350 degrees F for 1-2 minutes in the air fryer. You can also reheat the fish for 10-15 minutes in a 350-degree oven.

Nutrition