Blackened Catfish with Trinity of Sauteed Vegetables

By oldbklady

Ingredients

• 1 1/2 c. brown rice
• 1/4 c. canola oil, divided
• 3 stalks celery, diced
• 1 gr bell pepper
• 1 onion, diced
• 1 tsp minced garlic
• Salt and fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 tsp lemon juice
• 2 tbs freshly chopped parsley leaves
• 1 lb catfish fillets
• 2 tbs Cajun seasoning

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Meanwhile, bring 3 cups water to a boil in a large pot over high heat. When water boils, add the rice, stir it once. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. After 30 minutes, pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot and turn off the heat. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes. After ten minutes, uncover rice, fluff with a fork, and season with salt to taste. Transfer the rice to a serving bowl and set aside. In a large skillet over medium-high heat, add 2 tablespoons of canola oil. Add the celery, green pepper, onion, garlic, and season with salt, pepper. Sauté until about 5 minutes and add the fresh lemon juice and chopped parsley and cook for another minute. Mix sautéed vegetables with rice. While the vegetables are sautéing, heat a cast iron skillet or griddle over high heat. Brush the catfish with the remaining canola oil and then sprinkle both sides with Cajun seasoning. Place the catfish onto into the hot pan and cook, about 2 to 3 minutes on each side. Serve fish on top of rice.