Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, blackened catfish and sautéed kale. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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!
Blackened Catfish and Sautéed Kale is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Blackened Catfish and Sautéed Kale is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook blackened catfish and sautéed kale using 4 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Blackened Catfish and Sautéed Kale:
- Prepare cat fish
- Get Cajun, old bay, lemon juice and black pepper
- Prepare kale
- Get onions and mushrooms
When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Blackened catfish is a staple in Creole and Cajun cuisine. Serve with lemon wedges to squeeze over the fish just before taking that first bite. Blackened catfish tastes great when served with white rice and your favorite sauteed or roasted vegetables.
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!
Recipe: Blackened Catfish Fajitas. by Nealey Dozier. Toss the catfish pieces in the melted butter; then thoroughly coat the pieces in the blackening rub. Working in two batches, place the fish into the hot wok—adding more oil if necessary—and cook the fish until cooked through and dark in color. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
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