Blackened Catfish over Cajun Rice

This simplified dish paired well with the flavorful catfish making for a very rich meal with a healthier spin on traditional New Orleans cuisine.


  • 2 catfish filets
  • 2-3 tablespoons old bay (or any blackening seasoning)
  • 2 tablespoons olive oil (affiliate)
  • for the cajun rice:
  • 1 cup brown rice
  • 1 1/2 cups water
  • 2 tablespoons olive oil (affiliate)
  • 1-2 cloves garlic, minced
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped white onion
  • 1/2 teaspoon garlic powder
  • 2 teaspoon cajun seasoning
  • salt and pepper to taste


  1. Bring 1 1/2 cups of water to a boil in a sauce pan and stir in the rice, reduce heat to a simmer and cover. Let simmer until rice is tender and liquid has absorbed, about 45 minutes. Set rice aside.
  2. While rice is cooking, cover catfish filets with blackening seasoning, completely coating both sides.
  3. Heat olive oil (affiliate) in a skillet over medium heat, sear catfish, about 3-4 minutes per side or until white and flakey. Place fish on a plate and cover with tinfoil to keep warm, set aside.
  4. Get full recipe==>>