Blackened Catfish with Cream Sauce

blackened catfish with a cream sauce in a bowl over a bed of dirty rice

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Blackened Catfish with Cream Sauce

This Blackened Catfish with Cream Sauce is rich, smoky, and packed with flavor. Perfectly seasoned catfish fillets are pan seared until golden and slightly crisp, then topped with a delicious garlic parmesan tomato cream sauce.

Course 30 Minute Meals, American Inspired

Cuisine dinner

Keyword cajun food, catfish, creole, dirty rice

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 461kcal

Equipment

bamfitwell Bamboo Cutting Board with Juice Groove
imarku Chef Knife - Pro Kitchen Knife 8 Inch Chef's Knives High Carbon German Stainless Steel Sharp Paring Knife with Ergonomic Handle
StarPack Basics Silicone Kitchen Tongs (9-Inch & 12-Inch) - Stainless Steel with Non-Stick Silicone Tips, High Heat Resistant to 480°F, For Cooking, Serving, Grill, BBQ & Salad (Teal Blue)
Legend Cast Iron Skillet with Lid | Large 12” Frying Pan with Glass Lid & Silicone Handle for Oven
Reynolds Kitchens Parchment Paper Roll, 60 Square Feet
WhiteRhino Glass Mixing Bowls with Lids Set of 3（4.5QT,2.7QT, 1.1QT), Large Kitchen Salad Bowls, Space-Saving Nesting Bowls, Round Glass Serving Bowls for Cooking,Baking,Prepping,Dishwasher Safe

Ingredients

4 Catfish fillets boneless and skinless
1 tablespoon Olive oil
1 tablespoon Cajun seasoning
2 teaspoons Paprika
2 teaspoons Garlic powder
2 teaspoons Onion powder
1/2 teaspoon Black pepper
1/2 teaspoon Dried thyme
1/4 teaspoon Cayenne pepper optional but recommended
1 tablespoon Butter to sear fish

Cream Sauce

1 tablespoon Butter
1 1/2 cup Heavy cream
3 cloves Garlic minced
1/2 cup Tomatoes diced
1/2 cup Parmesan cheese grated
Salt and pepper to taste
Fresh parsley for garnish optional

Instructions

In a small bowl, mix together the cajun seasoning, paprika, garlic powder, onion powder, black pepper, thyme, and cayenne pepper. Pat the catfish dry and drizzle the olive oil over the top.
Sprinkle the seasonings evenly over both sides of the catfish and pat it in so that it sticks to each side.
Heat olive oil or butter in a skillet over medium-high heat. Add seasoned catfish and cook 3–4 minutes per side until blackened and flaky. Remove from pan and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in diced tomatoes and cook for 2–3 minutes. Pour in heavy cream and let simmer until slightly thickened. Stir in parmesan cheese until smooth and creamy.
Return catfish to the skillet and spoon the cream sauce over the top. Simmer for 2–3 minutes until everything is heated through. Garnish with fresh parsley if desired.

Nutrition