Blackened Catfish

Ingredients

• 1½ pounds catfish fillets (4-6 pieces)

• 2 tablespoons Cajun/blackening seasoning

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon cayenne pepper

• ½ teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon black pepper

• 4 tablespoons unsalted butter

• 2 tablespoons olive oil

• Lemon wedges for serving

Instructions

Pat catfish fillets dry and let them come to room temperature for 20 minutes. Combine all dry seasonings and generously coat both sides of fillets, pressing spices into the flesh. Let seasoned fish rest for 15 minutes to allow spices to penetrate.

Heat a cast-iron skillet over medium-high heat until it begins to smoke slightly. Add oil and butter, swirling to coat the pan. Carefully place catfish fillets in the hot skillet and cook undisturbed for 4-5 minutes until a dark crust forms. Flip carefully and cook another 4-5 minutes until fish flakes easily.

Summery Corn Salsa

Ingredients

• 4 cups fresh corn kernels (or 3 cups grilled corn)

• 1 red bell pepper, diced

• 1 jalapeño pepper, seeded and minced

• ½ red onion, finely diced

• 2 ripe tomatoes, seeded and diced

• ¼ cup fresh cilantro, chopped

• 2 tablespoons fresh lime juice

• 1 tablespoon olive oil

• 1 teaspoon cumin

• Salt and pepper to taste

• ½ avocado, diced (optional)

Instructions

If using fresh corn, quickly sauté kernels in a dry skillet for 3-4 minutes until lightly charred for extra flavor. Let cool completely. Combine cooled corn with diced bell pepper, jalapeño, red onion, and tomatoes in a large bowl.

In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour dressing over corn mixture and toss well. Fold in cilantro and diced avocado if using. Let salsa sit for 30 minutes to allow flavors to meld.

Serving

Serve the hot blackened catfish immediately topped with generous spoonfuls of the fresh corn salsa. The cool, sweet salsa provides the perfect contrast to the spicy, smoky fish. Complete the meal with lime wedges and perhaps some cilantro rice or grilled vegetables for a truly satisfying summer dinner.