Blackened Catfish a La Mer

Recipe by Mysterygirl
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READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the catfish filets and the melted margarine in a flat dish, saturating the catfish completely.
  • Sprinkle cajun seasoning onto one side of the catfish filets, completely covering the filets with a coat of seasoning.
  • Place filets seasoning side down on a white hot cast iron skillet or griddle until edges of filets are white.
  • Sprinkle the same amount of seasoning on the exposed side of the filets as you did in the previous process and turn with spatula.
  • Cook until filet meat is completely cooked but moist, with a blackened exterior coat of spices.
  • Be cautious not to over cook as the blackening skillet is extremely hot.
  • Place the butter, garlic, green onions, shrimp and crab into a two quart saucepan. Gently sauté until lightly browned.
  • Add the seafood stock.
  • Cook until shrimp are just pink.
  • Lower heat and add heavy whipping cream. Cook while stirring constantly until a gentle boil.
  • Add more seafood seasoning to season to taste, mild or spicy.
  • Add parmesan cheese to thicken.
  • Remove from heat.
  • To serve, place a catfish filet on the center of the plate, completely covering it with the sauce. If desired, the catfish can be served over a bed of dirty or white rice.
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