@aronemerson4: 🐟🔥 Louisiana Cajun Blackened Catfish with Creole Corn Salsa Tender, flaky catfish coated in bold Cajun spices and seared to perfection, topped with a fresh, colorful Creole corn salsa. Smoky, zesty, and bursting with Southern flavor! INGREDIENTS Blackened Catfish: * 4 catfish fillets (about 6 oz each) * 2 tbsp olive oil * 2 tbsp melted butter * 1 tsp smoked paprika * 1 tsp garlic powder * 1 tsp onion powder * ½ tsp dried thyme * ½ tsp dried oregano * ½ tsp cayenne pepper * ½ tsp salt * ¼ tsp black pepper Creole Corn Salsa: * 1½ cups sweet corn kernels * 1 cup cherry tomatoes, diced * ½ red bell pepper, diced * ¼ red onion, finely chopped * 2 tbsp fresh parsley * 1 tbsp fresh lime juice * 1 tbsp olive oil * Salt and pepper to taste INSTRUCTIONS 1. Combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper. 2. Pat catfish fillets dry and brush lightly with melted butter. 3. Coat both sides evenly with the Cajun seasoning. 4. Heat olive oil in a cast-iron skillet over medium-high heat. 5. Sear catfish for 3–4 minutes per side until a dark, flavorful crust forms and the fish reaches 145°F (63°C). 6. Meanwhile, sauté corn in a separate skillet for 3–4 minutes until lightly golden. Let cool slightly. 7. Combine corn, tomatoes, bell pepper, red onion, parsley, lime juice, and olive oil. 8. Season the salsa with salt and pepper. 9. Transfer the blackened catfish to serving plates. 10. Spoon fresh Creole corn salsa over and beside the fish. 11. Serve immediately with fresh lime wedges! Prep: 15 min | Cook: 15 min Servings: 4 #CajunCatfish #LouisianaCooking #SouthernRecipes #SeafoodDinner #DinnerIdeas

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Saturday 17 October 2026 14:33:53 GMT