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Blackened Catfish a La Mer

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“This is from a local cajun restaurant called Jazz. It's probably my favorite dish that they serve. Notice that both margarine and butter are used - the margarine so that it can be used at a higher temp for blackening.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the catfish filets and the melted margarine in a flat dish, saturating the catfish completely.
  2. Sprinkle cajun seasoning onto one side of the catfish filets, completely covering the filets with a coat of seasoning.
  3. Place filets seasoning side down on a white hot cast iron skillet or griddle until edges of filets are white.
  4. Sprinkle the same amount of seasoning on the exposed side of the filets as you did in the previous process and turn with spatula.
  5. Cook until filet meat is completely cooked but moist, with a blackened exterior coat of spices.
  6. Be cautious not to over cook as the blackening skillet is extremely hot.
  7. Place the butter, garlic, green onions, shrimp and crab into a two quart saucepan. Gently sauté until lightly browned.
  8. Add the seafood stock.
  9. Cook until shrimp are just pink.
  10. Lower heat and add heavy whipping cream. Cook while stirring constantly until a gentle boil.
  11. Add more seafood seasoning to season to taste, mild or spicy.
  12. Add parmesan cheese to thicken.
  13. Remove from heat.
  14. To serve, place a catfish filet on the center of the plate, completely covering it with the sauce. If desired, the catfish can be served over a bed of dirty or white rice.

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