Photography by Jim Bathie
Fire up the grill for this bold and flavorful Blackened Catfish with Green Onion Rice. Tender catfish fillets are butter-bathed, coated in spicy Cajun seasoning, and seared in a cast-iron skillet for a perfectly crisp, smoky crust. Served with a bright, herb-flecked rice and charred lemons, it’s a Southern-style dish made for warm-weather gatherings and seafood lovers alike.
Blackened Catfish with Green Onion Rice
Makes 6 servings
Ingredients
- ½ cup unsalted butter, melted
- 2 pounds catfish fillets
- 3 to 4 tablespoons hot Cajun seasoning*
- 1 tablespoon olive oil
- 3 lemons, halved
- Green Onion Rice (recipe below)
Instructions
- Preheat grill to high heat (400° to 450°). Preheat a 12-inch cast-iron skillet on grill for 15 minutes.
- In a shallow dish, place melted butter. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with Cajun seasoning; pat gently to coat.
- Add oil to skillet (oil should smoke); place fish in skillet. Cook, covered with grill lid, until browned, 3 to 4 minutes. Turn, and cook, covered with grill lid, until fish flakes easily with a fork, 3 to 4 minutes. Carefully remove skillet from grill.
- Place lemons, cut side down, on grill. Cook, covered with grill lid, until charred, 3 to 4 minutes. Serve fish with lemons and Green Onion Rice.
Notes
*We used Slap Ya Mama Hot Blend Cajun Seasoning.
Green Onion Rice
Makes about 3 cups
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup diced yellow onion
- ¼ cup diced celery
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup chopped green onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
Instructions
- In a large saucepan, melt butter with oil over medium heat. Add yellow onion, celery, and garlic. Cook, stirring constantly, until tender, about 5 minutes. Add broth, rice, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cover and simmer until liquid is absorbed, 15 to 20 minutes. Remove from heat. Stir in green onion, parsley, and lemon zest. Let stand, covered, for 5 minutes. Fluff with a fork.
