Cajun Catfish Supreme Can Substitute Trout or Even Chicken
Elevate your dinner game with this Cajun Catfish Supreme, a bold and flavorful dish that effortlessly blends Southern charm with comfort food. Perfectly seasoned catfish fillets—crispy on the outside and tender inside—are smothered in a velvety Creole-inspired cream sauce featuring bell peppers, onions, garlic, and a hint of mustard tang. Don't have catfish on hand? No problem! This versatile recipe allows you to substitute with trout or even chicken, making it ideal for all kinds of palates. With just 15 minutes of prep time, this dish is ready to wow your guests in under an hour. Serve it over fluffy rice, creamy mashed potatoes, or alongside steamed veggies for a decadent meal that’s as impressive as it is satisfying. A sprinkle of fresh parsley ties it all together for the ultimate restaurant-quality finish.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 2 tablespoons lemon juice
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 bell pepper, diced (any color)
- 1 yellow onion, diced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon creole mustard (or Dijon mustard)
- 2 tablespoons parsley, chopped (for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Pat the catfish fillets dry with a paper towel and season both sides generously with Cajun seasoning, paprika, salt, and black pepper. If substituting with trout or chicken, prepare these proteins the same way.
Heat olive oil in a large skillet over medium heat. Once the oil shimmers, add the seasoned fillets and cook for 3-4 minutes per side until golden brown and fully cooked through. Remove from the skillet and set aside on a plate.
In the same skillet, melt the butter over medium heat. Add the minced garlic, diced bell pepper, and diced onion. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Deglaze the skillet by adding the chicken broth, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes.
Stir in the heavy cream, creole mustard, and lemon juice. Reduce the heat to low and let the sauce simmer gently for 5-7 minutes until slightly thickened.
Return the cooked catfish (or your chosen protein) to the skillet, spooning the sauce over the top. Let the protein warm through for 3-4 minutes.
Garnish with freshly chopped parsley and serve immediately. This dish pairs beautifully with rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.6 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 565 mg | 12% | |
*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.
