Blackened Catfish with Collard Greens
Method
Pat the catfish fillets dry with kitchen paper.
Rub both sides of the fish with the Cajun seasoning, ensuring an even coating for bold flavour. Set aside for a few minutes to let the seasoning absorb.
Heat 1 tbsp extra virgin olive oil in a large frying pan over a medium-high heat.
Place the seasoned catfish fillets in the frying pan and sear for 4–5 minutes on each side, or until the exterior is crispy and blackened, and the fish is cooked through. Remove the fish and set aside.
In the same frying pan, reduce the heat to medium and add the remaining 1 tbsp extra virgin olive oil.
Sauté the minced garlic for about 1 minute until fragrant.
Add the chopped spring greens, stirring occasionally, and cook for 5–6 minutes until the greens are wilted and tender. Season with salt and freshly ground black pepper to taste.
Plate the blackened catfish alongside the sautéed spring greens for a balanced, flavourful meal. Garnish with lemon wedges or a sprinkle of fresh herbs for added brightness if desired.
This Blackened Catfish with Collard Greens is a flavorful, nutrient-packed meal. The bold Cajun spices contrast beautifully with the earthy, tender collard greens, creating a delicious balance of smoky, spicy, and savory flavors. This dish is rich in anti-inflammatory ingredients like olive oil and garlic, making it both wholesome and satisfying. Crispy Skin Sea Bass with Sautéed Spinach
Nutrition Facts
Per serving
