Blackened Catfish Fillets with Creamy Crawfish Sauce
Recipe from Taste of the South

Blackened Catfish Fillets with Creamy Crawfish Sauce


by 1  person


read comments


add your rating
add a comment

Prep Time: 15 mins
Total Time: 45 mins
Servings: 4 servings
See More Taste of the South Recipes
Ingredients
 
savings in
 
  • 4    fillets catfishOn Sale
  • 2 1/2  tablespoons  blackening spiceOn Sale
  • 3  tablespoons  vegetable oilOn Sale
  • 2  tablespoons  butterOn Sale
  • 1/2  cup  chopped celeryOn Sale
  • 1/2  cup  chopped green bell pepperOn Sale
  • 2  tablespoons  chopped garlicOn Sale
  • 1  teaspoon  saltOn Sale
  • 1/2  teaspoon  ground black pepperOn Sale
  • 3  cups  heavy creamOn Sale
  • 1  16-ounce package  crawfish tail meat, rinsed and drainedOn Sale
  •     Garnish: chopped tomatoes and chopped fresh basilOn Sale

Directions
1.
Place fillets in a shallow bowl. Coat both sides with blackening spice.
2.
In a large, nonstick skillet, heat oil over medium heat. Gently place fillets in skillet and cook for 2 to 4 minutes per side, or until fillets flake easily with a fork. Transfer fillets to plates and keep warm.
3.
Wipe skillet clean with a paper towel. Return skillet to medium heat. Melt butter in skillet. Add celery, bell pepper, and garlic. Cook for 8 to 10 minutes, or until tender. Add salt, pepper, and heavy cream; reduce heat to medium low. Continue to cook, whisking often, for 10 to 12 minutes, or until sauce has thickened. Stir in crawfish meat; cook until heated through.
4.
Evenly divide sauce among catfish fillets. Garnish with chopped tomatoes and chopped fresh basil, if desired.

Add Your Review

Recommended Recipe:
Cajun-Flavored Catfish
Cajun-Flavored Catfish

Oven-baked and flavorful, this recipe for spiced fish fillets is a quick and easy main dish.

See Recipe