A cajun rub on these catfish fillets blackens over high heat and becomes an intense combination of spicy, earthy, and herbal notes that balances with the flavor of the fish.
Ingredients For Blackened Catfish With Creole Sauce Recipe
For the seasoning
2 teaspoon Paprika
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Dried Thyme
0.5 teaspoon Dried oregano
0.5 teaspoon Ground Cumin
0.5 teaspoon Kosher salt
0.5 teaspoon Freshly ground black pepper
0.25 teaspoon Cayenne pepper
4 Boneless catfish fillets
Olive Oil, For Brushing
1 cup Creole sauce
Type of fire:direct
Nutrition value
114
calories per serving
5 g Fat13 g Protein3 g Carbs2 g FiberOther
Current Totals
5 g Fat
13 g Protein
3 g Carbs
2 g Fiber
MacroNutrients
Carbs
3 g
Protein
13 g
Fiber
2 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
46 mg
Iron
2 mg
Vitamin A
66 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
16 mcg
Vitamin B12
2 mcg
Vitamin C
2 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
27 mg
Manganese
0 mg
Phosphorus
185 mg
Selenium
7 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
