This is a dish my husband and I enjoy often. We find that the sweet sautéed greens provide a perfect counterbalance to the spicy fish. We like ours fairly spicy, but if you like less heat simply omit or tone down the amount of cayenne pepper you include in your blackened seasoning. You can also serve this with a side of leftover gluten free grains (I would recommend brown basmati rice) for a more filling meal.
On a side note: Catfish is often looked down upon as a dirty bottom-feeder, but US farm raised catfish is environmentally sustainable, healthy, tasty, and affordable. The thin fillets also cook very quickly, making catfish a perfect speedy dinner option. But, if you aren’t a fan of catfish other thin fillets of white fish can be used instead.
For the fish: 1 Large (6-8oz) fish fillet for each person 1 1/2 to 2 teaspoons of Blackened Seasoning per fillet (see recipe below) Olive Oil
Blackened Seasoning (enough for 3-4 servings): ¼ teaspoon Cayenne Pepper (more if you want it hot hot hot) 1 teaspoon Oregano ½ teaspoon Thyme 1 teaspoon Paprika ½ teaspoon Chili Powder ½ teaspoon Turmeric 1 teaspoon Garlic Powder ½ teaspoon Onion Powder ½ teaspoon Black Pepper ½ teaspoon Salt
Directions: Wash the fish thoroughly, pat dry with paper towel. Drizzle the fillets lightly with olive oil; make sure they are all lightly coated. Sprinkle approximately 1 teaspoon of seasoning on each side of the filets and rub it in gently. Put the fillets in a single layer in a baking dish. Cook in an oven preheated to 500 degrees for 5 minutes. Reduce the heat to 300 degrees and cook an additional 10-15 minutes until the fillets are firm and flake easily.
Carrie's Notes: I love making homemade seasonings! It's not only economical and environmentally friendly (no extra packaging to throw away), you KNOW it's gluten free and safe to eat! To make this a super quick meal, make the seasoning ahead of time, keep it in an airtight container in your pantry and it will be instantly ready for your fish during the weeknight hustle and bustle!
While the fish is baking prepare the sweet sautéed greens: 2 large handfuls of greens per person (Swiss chard, collards and spinach are all good options), cut into 1 inch strips ½ Large Sweet Onion (such as Vidalia) per person, sliced into half-moons 1 Large Garlic Clove per person, minced 1 Tablespoon of Raisins per person (optional) Olive Oil Salt and Pepper to taste
Directions: Heat a large sauté pan over medium heat. Add enough olive oil to lightly coat the pan. Add the onions to the pan and sauté until they are translucent and starting to brown slightly. Add the greens to the pan and sauté a few minutes until they are starting to wilt. Add the garlic and raisins (if using) and sauté another 2-3 minutes until the greens are very tender. Season with salt and pepper to taste.
About Ashlie: I live in West Lafayette, Indiana with my husband Alfred. Although the kitchen is my favorite place to be, I spend most of my time working as a graduate student, instructor and researcher in the Political Science department at Purdue University. In order to keep my cranky belly calm I follow a gluten-free, dairy-free, sugar-free, caffeine-free, alcohol-free, high fiber, bean-iful and veggie-riffic diet. Please visit Ashlie's blog, The Delshad Duo .