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Blackened Catfish with Edamame Succotash

Serves 4
Time 20 min
We love this dish because it pairs spicy catfish with the clean flavors of the succotash salad. Be sure to turn on your stove's exhaust fan while blackening.
Ingredients
  • Blackened Catfish
  • 4 (6-ounce) catfish fillets
  • 3 tablespoons melted butter divided
  • 1 tablespoon Cajun seasoning
  • Edamame Succotash
  • 1 cup frozen shelled edamame (soy beans) thawed
  • 1 cup corn kernels
  • 2 fresh tomatoes seeded and diced
  • 1/2 cup diced red onion
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt to taste
  • 1/8 teaspoon ground black pepper to taste
Method

Make the Edamame Succotash by combining all ingredients in a large mixing bowl. Taste and adjust seasoning. Chill or serve at room temperature.

For the Blackened Catfish, pat fillets dry with paper towels. Brush melted butter lightly over fish and sprinkle both sides liberally with Cajun seasoning. Be sure to completely coat each fillet. Heat a cast iron skillet until it is very hot. Pour half the leftover butter into the skillet. Carefully place two fillets in the skillet and cook about 3 minutes on each side. Wipe out pan and repeat with remaining butter and fillets. Serve on top of edamame succotash.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Blackened Catfish
  • 4 (6-ounce) catfish fillets
  • 3 tablespoons melted butter divided
  • 1 tablespoon Cajun seasoning
  • Edamame Succotash
  • 1 cup frozen shelled edamame (soy beans) thawed
  • 1 cup corn kernels
  • 2 fresh tomatoes seeded and diced
  • 1/2 cup diced red onion
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt to taste
  • 1/8 teaspoon ground black pepper to taste