Recipe: Perfect Blackened Catfish and Sautéed Kale

Blackened Catfish and Sautéed Kale. This is a Smokey, Cajun, New Orleans inspired catfish. It's really light but also heavy cause it's so filling. Honey Garlic Ginger Chicken with Sautéed Kale.

Add butter to skillet, and swirl to coat. Plate the sautéed kale and place the flounder on top. Labels: blackened fish seasoning, blackened flounder, garlic cooked greens, garlicky kale. You can have Blackened Catfish and Sautéed Kale using 4 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Blackened Catfish and Sautéed Kale

1. You need 1 of cat fish.
2. Prepare 1 tbs of Cajun, old bay, lemon juice and black pepper.
3. Prepare 2 cups of kale.
4. You need 1/4 cup of onions and mushrooms.

When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Don't breathe smoke from burning spices. Add as much of the kale as will comfortably fit in the pan (kale hates to be uncomfortable). Use a pair of tongs to turn the kale in the pan to wilt sightly.

Blackened Catfish and Sautéed Kale instructions

1. Season the catfish with all the ingredients. Put on high heat and cook for 5 mins each side or until you see char marks..
2. Sauté kale with the mushrooms and onions, add water. Add salt and pepper to taste..
3. Plate and enjoy!.

As it happens, blackened catfish is every bit as good as redfish. And it's cheap, plentiful and sustainable. Definitely a trend I can get behind. While this is a catfish recipe, it is a modification of a redfish recipe. And as you might suspect, you can modify this recipe for.