Blackened Catfish with Dirty Rice

Instructions

1. 1Finely chop the 1/4 cup Green Onions and set aside for garnish.
2. 2To prepare the dirty rice, bring 2.5 cups Chicken Broth to a rolling boil in a medium saucepan over high heat (100°C / 100°C). Stir in the 1 box Dirty Rice Mix. Reduce the heat to low, cover the saucepan, and simmer for 15 to 20 minutes, until all the liquid is absorbed and the rice is tender. Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
3. 3While the rice is simmering, pat the 4 6 oz Catfish Fillets completely dry on all sides with paper towels. Sprinkle the 2 tbsp Blackening Seasoning evenly over all sides of the catfish fillets.
4. 4Heat the 2 tbsp Olive Oil in a large, 30.48 cm non-stick skillet over medium-high heat until the oil shimmers but does not smoke, which typically takes about 1 minute. The oil should reach approximately 176.7-190.6°C (175-190°C).
5. 5Carefully place the seasoned catfish fillets into the hot skillet. Cook for 3 to 4 minutes on the first side, until a dark, blackened crust forms.
6. 6Flip the catfish fillets and cook for another 3 to 4 minutes on the second side, until the fish is opaque throughout, flakes easily with a fork, and reaches an internal temperature of 63°C.
7. 7Serve the blackened catfish fillets immediately over the prepared dirty rice. Garnish each serving with the chopped 1/4 cup Green Onions.

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