Blackened Catfish with Vegetable Dirty Rice

This dinner borrows the bold seasoning and rice-and-aromatics pairing of Louisiana home cooking. Keep the pan ventilated while the fish sears, and turn on the kitchen fan before heating the skillet.

Serves: 4
Prep: 15 minutes
Cook: 30 minutes

Ingredients

• 1 1/2 cups long-grain rice
• 2 1/4 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 celery ribs, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1/2 teaspoon fine salt, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne, optional
• 4 catfish fillets, about 5 ounces each
• 1 tablespoon neutral oil
• 2 scallions, sliced
• 1 lemon, cut into wedges

Method

1. Rinse the rice. Heat olive oil in a saucepan over medium heat. Add onion, celery, and bell pepper and cook for 5 minutes.
2. Stir in garlic and half the salt for 30 seconds. Add rice and broth, bring to a boil, cover, and simmer according to the rice package directions.
3. Mix paprika, thyme, cayenne, and remaining salt. Pat the fish dry and season both sides.
4. Heat neutral oil in a heavy skillet over medium-high heat. Cook the fish for 3 to 4 minutes per side, depending on thickness, until opaque and 145°F at the center.
5. Fluff the rice and fold in scallions. Serve with the catfish and lemon wedges.

Variations

Use tilapia or another firm white fish and check the thickest part for 145°F. Add 1/2 cup diced sausage to the vegetables if you want a meatier rice; cook it through before adding the rice. Leave out cayenne for a gentler seasoning.

Storage and reheating

Refrigerate fish and rice in separate covered containers and use within 3 to 4 days. Reheat until steaming throughout; warm fish gently in a covered skillet.

Keep the meal straightforward

Add catfish and rice to the Lucru Home meal planner. The short-shopping-list meal plan and pantry basics grocery guide help keep the week organized.