Blackened Catfish a La Mer
Dive into the bold, Southern-inspired flavors of Blackened Catfish a La Mer—a showstopping seafood dish that pairs perfectly seasoned, seared catfish fillets with a luscious cream sauce infused with shrimp, lump crab meat, garlic, and a hint of lemon. This recipe takes just 40 minutes from start to finish and combines the smoky spice of blackened seasoning with the richness of butter and heavy cream for a truly indulgent dining experience. Whether you’re looking to impress guests or elevate a weeknight dinner, the combination of tender catfish with the luxurious “a la mer” sauce is pure perfection. Garnished with fresh parsley, this savory and elegant entrée is best served with crusty bread or over a bed of rice to soak up every drop of the decadent sauce. Perfect for seafood lovers, this dish captures the essence of coastal cuisine in every bite.
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Recipe Information
Ingredients
- 4 fillets catfish fillets
- 4 tablespoons unsalted butter
- 3 tablespoons blackening seasoning
- 1 cup shrimp (peeled and deveined)
- 1 cup lump crab meat
- 1 cup heavy cream
- 2 teaspoons garlic (minced)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the catfish fillets dry with paper towels.
Rub both sides of the fillets generously with blackening seasoning.
Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until hot.
Add the fillets to the skillet and cook for 3-4 minutes per side until the fish develops a dark, crusty exterior and is cooked through. Remove the fillets and set them aside.
In the same skillet, melt the unsalted butter over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the shrimp and cook for 2-3 minutes until pink and opaque.
Reduce the heat to low, then stir in the heavy cream and lemon juice. Simmer for 2-3 minutes until slightly thickened.
Gently fold in the lump crab meat, salt, and black pepper. Cook for another 2 minutes to warm the crab meat through.
Plate each catfish fillet and generously spoon the seafood cream sauce over the top.
Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
2365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.3 g | 222% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1230 mg | 410% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 0.6 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 367 mg | 28% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2824 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
