Blackened Catfish with Succotash
🇺🇸 United States · Southern/Cajun
Ingredients
- 5 tbsp salted butter, room temperature
- 4 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 small yellow onion, chopped
- 1 1/2 cups sliced okra (fresh or frozen)
- 2 cups shelled lima beans (fresh or frozen)
- 1 cup low-sodium chicken broth
- 1 1/2 tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 1 tsp fresh thyme leaves
- 3 cups corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 2 tbsp apple cider vinegar
- 4 green onions, sliced
- 6 catfish fillets (6-8 oz each; or tilapia or mahi-mahi)
- 6 tbsp blackened seasoning
- 3/4 cup fresh parsley, chopped
- Lemon wedges, for serving
Steps
- Melt 2 tablespoons each of butter and olive oil in a large skillet over medium heat.
- Add garlic and onion; cook, stirring frequently, until onion is translucent, about 3 minutes.
- Add okra and cook, stirring, until softened, about 5 minutes.
- Stir in lima beans, chicken broth, salt, pepper, and thyme. Bring to a simmer over medium-low heat and cook until beans are tender, about 5 minutes.
- Add corn, cherry tomatoes, and vinegar. Simmer, stirring occasionally, until liquid mostly evaporates and tomatoes soften, about 5 minutes.
- Remove from heat; fold in green onions and 1 tablespoon butter. Season with salt to taste.
- Melt remaining 2 tablespoons butter in a microwave-safe dish, about 30 seconds.
- Pat catfish dry and brush with melted butter. Sprinkle both sides heavily with blackened seasoning, pressing to adhere.
- Heat a large skillet over medium-high heat until very hot; add remaining 2 tablespoons olive oil.
- Working in batches, cook fish until a crust forms and it's opaque throughout, 2-3 minutes per side.
- Transfer fish to a platter, top with parsley, and serve with lemon wedges and succotash.
Source: www.thepioneerwoman.com