Name: Louisiana-Style Blackened Catfish with Summer Corn Relish
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 catfish fillets (about 6 oz each); 1 tbsp paprika; 1 tsp dried thyme; 1 tsp dried oregano; 1/2 tsp cayenne pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tsp kosher salt; 2 tbsp unsalted butter, melted; 2 ears fresh corn, kernels cut from cob; 1 cup cherry tomatoes, halved; 1/4 cup red onion, finely diced; 2 tbsp fresh parsley, chopped; 1 tbsp olive oil; 1 tbsp lemon juice

Louisiana-Style Blackened Catfish with Summer Corn Relish

FruityPumpkin5382

This dish brings the flavors of Louisiana to your table with a bold blackened catfish, seared to perfection in a hot cast iron pan, and topped with a vibrant summer corn relish. The spice crust delivers a smoky, spicy kick that pairs perfectly with the sweet, juicy corn and tomatoes—both at their peak in late summer. Using the 'resting' technique for the fish after cooking keeps it moist and flavorful, while the quick sauté of the relish preserves the vegetables' fresh crunch and color. It's a meal that captures the spirit of a Southern summer night—bright, lively, and bursting with flavor.

Ingredients

Instructions

Combine paprika, thyme, oregano, cayenne, garlic powder, onion powder, and kosher salt in a small bowl to make the blackening spice mix.
Pat catfish fillets dry and brush both sides with melted butter. Generously coat both sides of the fillets with the spice mix, pressing gently so the spices adhere.
Heat a large cast iron pan over high heat until nearly smoking. Cook catfish fillets (in batches if needed) for 2-3 minutes per side, until a dark crust forms and fish flakes easily. Transfer to a plate and keep warm.
While the fish rests, heat olive oil in a medium skillet over medium-high. Add corn kernels and sauté until just tender, about 2 minutes. Stir in cherry tomatoes and red onion, cook for 1 more minute, then remove from heat.
Toss the sautéed vegetables with lemon juice and parsley. Season with a pinch of salt, if needed.
Plate the catfish fillets and top each with a generous spoonful of corn relish. Serve immediately.