Blackened Catfish over Cajun Rice

• Meat

  • 2 Filets catfish

• Produce

  • 1 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1/2 cup Green bell pepper
  • 1/2 cup White onion

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 2 tbsp Bay or any blackening seasoning, Old
  • 2 tsp Cajun seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Liquids

  • 1 1/2 cups Water

Found on kitchenswagger.com

Ingredients

• For the catfish:
• 2 catfish filets
• 2-3 tablespoons Old Bay (or any blackening seasoning)
• 2 tablespoons olive oil
• For the Cajun rice:
• 1 cup brown rice
• 1½ cups water
• 2 tablespoons olive oil
• 1-2 cloves garlic, minced
• ½ cup chopped green bell pepper
• ½ cup chopped white onion
• ½ teaspoon garlic powder
• 2 teaspoon Cajun seasoning
• Salt and pepper to taste

Directions

• Bring 1½ cups of water to a boil in a sauce pan and stir in the rice, reduce heat to a simmer and cover. Let simmer until rice is tender and liquid has absorbed, about 45 minutes. Set rice aside.
• While rice is cooking, cover catfish filets with blackening seasoning, completely coating both sides.
• Heat olive oil in a skillet over medium heat, sear catfish, about 3-4 minutes per side or until white and flakey. Place fish on a plate and cover with tinfoil to keep warm, set aside.
• Rinse the skillet and add another 2 tablespoons of olive oil over medium heat. Add the garlic, bell pepper, and onion. Sauté until fragrant and vegetables are tender, about 5-7 minutes.
• Drain the rice when ready, add sautéed vegetables and stir in the garlic powder, Cajun seasoning, salt, and pepper. Serve the catfish filets over rice and garnish with a lemon wedge and enjoy!