Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, blackened catfish and sautéed kale. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Blackened Catfish and Sautéed Kale is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Blackened Catfish and Sautéed Kale is something which I’ve loved my whole life. They are nice and they look wonderful.
Blackened Tofu with savory sauteed kale and quinoa makes a quick & easy weeknight or weekend meal! It pairs perfectly with this sauteed kale cooked with savory nutritional yeast and garlic. It's my absolute favorite way of eating kale!
To get started with this particular recipe, we must first prepare a few components. You can have blackened catfish and sautéed kale using 4 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Blackened Catfish and Sautéed Kale:
- Make ready 1 cat fish
- Get 1 tbs Cajun, old bay, lemon juice and black pepper
- Make ready 2 cups kale
- Prepare 1/4 cup onions and mushrooms
When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Blackened catfish is a staple in Creole and Cajun cuisine. Serve with lemon wedges to squeeze over the fish just before taking that first bite. Blackened catfish tastes great when served with white rice and your favorite sauteed or roasted vegetables.
Instructions to make Blackened Catfish and Sautéed Kale:
- Season the catfish with all the ingredients. Put on high heat and cook for 5 mins each side or until you see char marks.
- Sauté kale with the mushrooms and onions, add water. Add salt and pepper to taste.
- Plate and enjoy!
Recipe: Blackened Catfish Fajitas. by Nealey Dozier. Toss the catfish pieces in the melted butter; then thoroughly coat the pieces in the blackening rub. Working in two batches, place the fish into the hot wok—adding more oil if necessary—and cook the fish until cooked through and dark in color. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
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