Blackened Catfish With Crawfish Étouffée Recipes

BLACKENED CATFISH WITH CRAWFISH ÉTOUFFéE

Blackened Catfish With Crawfish Étouffée image

Make and share this Blackened Catfish With Crawfish Étouffée recipe from Food.com.

Provided by gailanng

Categories Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 fresh catfish fillets (4-6 ounces each)
8 tablespoons butter, melted
blackening seasoning, to taste
1 large onion, chopped
1 small bell pepper, chopped
1 stalk celery, chopped
1 -2 garlic, minced
1/2 cup butter
2 tablespoons flour
1 tablespoon tomato paste
salt and pepper, to taste
1 -1 1/2 cup water
1 lb crawfish tail
1/2 cup green onions or 1/2 cup parsley, chopped

Steps:

Dredge each filet in 4 ounces of melted butter. Coat with blackening seasoning to taste. Place in a hot, heavy iron skillet. Brown each side for about 7 minutes.
In a medium sized pan, sauté the onion, bell pepper, celery and garlic in the butter until they are tender or clear, about 5 minutes. Add the flour and stir until the roux has a blonde color. Add the tomato paste, mix well. Add the salt, pepper, 1 cup of water and crawfish tails. Simmer for about 15 - 20 minutes. Adjust consistency with the remaining 1/2 cup of water if necessary.
Serve with crawfish étouffée on top blackened catfish. Garnish with green onions or parsley. Tip: Serve over rice or mashed potatoes.

Nutrition Facts : Calories 742, Fat 56.8, SaturatedFat 31.5, Cholesterol 330.8, Sodium 679.6, Carbohydrate 14.3, Fiber 2, Sugar 3.2, Protein 43.9

BLACKENED CATFISH

Blackened Catfish image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

Ingredients

3/4 pound (3 sticks) unsalted butter, melted
Six 8- to 10-ounce Catfish fillets (or other firm-fleshed fish), 1/2-inch thick
3 tablespoons Chef Paul Prudhomme's Blackened Redfish Magic (or substitute)
1 tablespoon sweet paprika
2 1/4 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

Steps:

The fillets should be at room temperature. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least for 10 minutes. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter. Heat the serving plates in a 250-degree oven. Dip each fillet in the reserved melted butter so that both sides are well coated. Then, mix thoroughly all the spices for blackening mixture and sprinkle the Blackening Spice Mixture generously and evenly on both sides of the fillets. Place 1 or 2 fillets in skillet and cook uncovered over very high heat until the underside becomes deep brown, almost black (but not burned), about 2 minutes (the time may vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and pour 1 teaspoon of butter on top of each. Cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while hot. To serve, place 1 fillet and a ramekin of butter on each plate.

CAJUN BLACKENED CATFISH

Cajun Blackened Catfish image

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Provided by Paul Schultz

Categories Seafood Fish Catfish

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

Steps:

In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g

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