Blackened Catfish with Corn Salsa

Catfish is a classic Southern favorite, deeply rooted in the fishing traditions of the region’s rivers and lakes. This blackened preparation, paired with a fresh corn salsa, combines bold spices with sweet and smoky flavors, celebrating the rich heritage of the South.

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients

  • 4 catfish fillets
  • 2 tbsp blackening seasoning
  • 1 tbsp olive oil
  • 2 cups corn kernels, cooked (garden or locally grown)
  • 1 cup diced tomatoes (garden or locally grown)
  • 1/4 cup red onion, diced (garden or locally grown)
  • 1 tbsp lime juice (garden or locally grown)
  • 1 tbsp fresh cilantro, chopped (garden or locally grown)

Instructions

  1. Rub catfish fillets with blackening seasoning. Heat olive oil in a skillet over medium-high heat and cook fillets for 3-4 minutes per side, until blackened and flaky.
  2. In a bowl, mix corn, tomatoes, red onion, lime juice, and cilantro to make the salsa.
  3. Serve blackened catfish with corn salsa on the side.
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