Blackened Catfish and Sautéed Kale. 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!

A blackened catfish recipe, made with Cajun spices and seared in a cast-iron pan. Lots of different fish are good for blackened fish, however. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. You can cook Blackened Catfish and Sautéed Kale using 4 ingredients and 3 steps. Here is how you cook that.

Ingredients of Blackened Catfish and Sautéed Kale

It's 1 of cat fish.
It's 1 tbs of Cajun, old bay, lemon juice and black pepper.
You need 2 cups of kale.
You need 1/4 cup of onions and mushrooms.

Add garlic, and cook until soft. Add kale to the pan, turn the heat to high and add the stock. Catfish fillets are coated with a spicy seasoning mix, and pan-fried outdoors in a hot cast-iron skillet for an authentically Cajun main dish that's done in only a few minutes. I did use grouper, however, as I don't care for catfish.

Blackened Catfish and Sautéed Kale step by step

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!.

Sauteed Kale - quick, easy, healthy and simply delicious kale recipe flavored with garlic, onion, thyme and Creole seasoning for that nice little spicy kick. Wash the catfish fillets and pat dry. Brush the catfish with the remaining canola oil and then sprinkle both sides with Cajun seasoning. Arrange the catfish on a serving platter and serve with rice and sauteed vegetables. Catfish fillets, dredged in blackening seasonings and cooked in a hot cast iron skillet, served over Cajun Rice Pilaf and finished with an etouffee sauce with crawfish.