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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.