Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, blackened catfish and sautéed kale. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Blackened Catfish and Sautéed Kale is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Blackened Catfish and Sautéed Kale is something that I’ve loved my entire life. They are nice and they look wonderful.
Blackened Tofu with savory sauteed kale and quinoa makes a quick & easy weeknight or weekend meal! It pairs perfectly with this sauteed kale cooked with savory nutritional yeast and garlic. It's my absolute favorite way of eating kale!
To begin with this particular recipe, we must prepare a few ingredients. You can have blackened catfish and sautéed kale using 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Blackened Catfish and Sautéed Kale:
- Make ready 1 cat fish
- Get 1 tbs Cajun, old bay, lemon juice and black pepper
- Prepare 2 cups kale
- Prepare 1/4 cup onions and mushrooms
Catfish fillets are coated with a spicy seasoning mix, and pan-fried outdoors in a hot cast-iron skillet for an authentically Cajun main dish that's done in only a few minutes. This is a tried and true, classic and dependable preparation for blackened fish. I did use grouper, however, as I don't care for catfish. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers.
Steps to make Blackened Catfish and Sautéed Kale:
- Season the catfish with all the ingredients. Put on high heat and cook for 5 mins each side or until you see char marks.
- Sauté kale with the mushrooms and onions, add water. Add salt and pepper to taste.
- Plate and enjoy!
Add garlic, and cook until soft. Add kale to the pan, turn the heat to high and add the stock. Catfish fillets, dredged in blackening seasonings and cooked in a hot cast iron skillet, served over Cajun Rice Pilaf and finished with an etouffee sauce with crawfish. Brush catfish fillets with melted butter on both sides and coat with blackening seasoning, pressing seasoning into fish. Blackened seasoning, a staple in Cajun cooking, is generously slathered on meaty catfish fillets before cooking.
So that is going to wrap this up for this special food blackened catfish and sautéed kale recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
