Catfish Pilaf
Elevate your weeknight dinner with this hearty and flavorful Catfish Pilaf, a one-pan wonder that combines tender, flaky catfish fillets with aromatic long-grain rice and a medley of vibrant vegetables. Infused with a perfect blend of spices like cumin, paprika, and thyme, this dish is simmered in rich chicken or vegetable broth, ensuring every bite is bursting with savory goodness. Easy to prepare and packed with nutrients, this recipe is perfect for seafood lovers seeking a balanced, wholesome meal. Garnished with fresh parsley, this comforting dish is as visually appealing as it is delicious. Serve it straight from the skillet for a rustic, family-style presentation that's sure to impress! Keywords: catfish pilaf recipe, one-pan meals, seafood rice dish, easy dinner ideas, flavorful rice recipes.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 cups long-grain rice
- 4 cups chicken or vegetable broth
- 1 large onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 medium carrot, diced
- 1 large green bell pepper, diced
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels. Season lightly with salt and pepper, then set aside.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the catfish fillets and cook for 3-4 minutes on each side, or until the fish is lightly golden and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, carrot, and green bell pepper. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender.
Add the cumin, paprika, dried thyme, salt, and black pepper. Stir well to coat the vegetables with the spices and cook for 1-2 minutes to release the aromas.
Pour the rice into the skillet and stir to combine with the vegetables and spices, ensuring the rice is fully coated with the seasoning.
Slowly pour in the chicken or vegetable broth, stirring gently to mix. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let simmer for 15-20 minutes, or until the rice is tender and absorbs the liquid.
Once the rice is fully cooked, carefully nestle the cooked catfish fillets back into the skillet on top of the pilaf. Cover and let sit for 5 minutes over low heat to reheat the fish and allow the flavors to meld together.
Garnish the pilaf with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 6205 mg | 270% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 15.4 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 248 mg | 19% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2322 mg | 49% | |
*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.
