Blackened Catfish with Okra and Tomatoes
Flaky catfish fillets blackened with Cajun spices, served with a vibrant side of okra and tomatoes.
Ingredients
- 4 6 oz Catfish fillets
- about 450 g Okra, sliced
- 1 can (14.5 oz) Diced tomatoes
- 1/2 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 tbsp Cajun blackening seasoning
- 2 tbsp Olive oil
- 2 tbsp Green onions, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large cast-iron skillet over high heat.
- 2Season catfish fillets with Cajun blackening seasoning.
- 3Place fillets in the hot skillet and cook for 3-4 minutes per side, or until blackened and cooked through.
- 4In a separate skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
- 5Add garlic and okra. Cook for 5-7 minutes, stirring occasionally, until okra is slightly tender.
- 6Stir in diced tomatoes and cook for 5 minutes more.
- 7Serve blackened catfish with okra and tomatoes. Garnish with green onions.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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