Blackened Catfish Fillets with Creamy Crawfish Sauce

From: Taste of the South

Servings: 4 servings

Prep: 15 mins

Total: 45 mins

Rated :

by 1 person

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Ingredients

4 fillets catfish

2 1/2 tablespoons blackening spice

3 tablespoons vegetable oil

2 tablespoons butter

1/2 cup chopped celery

1/2 cup chopped green bell pepper

2 tablespoons chopped garlic

1 teaspoon salt

1/2 teaspoon ground black pepper

3 cups heavy cream

1 16-ounce package crawfish tail meat, rinsed and drained

Garnish: chopped tomatoes and chopped fresh basil

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.

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