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Cajun Catfish with Tequila Lime Sauce

Blackened Catfish

Cajun Catfish with Tequila Lime Sauce

Cajun Catfish with Tequila Lime Sauce includes cayenne, seasonings, cilantro, lime, tequila and a hint of triple sec. Catfish filets are pan grilled in an iron skillet. Iron skillets are one of my absolute favorite cooking pans. More on iron skillets here >> Iron Skillet cooking

Blackened Catfish

Use nice, thick cuts of catfish. Make the Tequila Lime Sauce ahead of time and heat just before serving. Or, make a la minute… fresh to the taste.

A fresh water fish, catfish contains omega-3 fatty acids which is present in most fish. As well, catfish is a lean protein and simply easy to cook. Because of its flaky texture, grilling stove top in a cast iron skillet is ideal. Or, heat the oven to 400*F, place catfish in the iron skillet, and “bake” in the oven for about 8 minutes.

Catfish Substitutions:

  • Halibut
  • Black cod
  • Swordfish
  • Shrimp
  • Sea bass

Cajun Catfish

Fish Alternatives:

  • Chicken Tenders
  • Thinly sliced pork medallions
  • Turkey breast medallions

What “catfish” means to me… many people think I was born in Alabama. I might as well have been born right there on Lake Martin. Lake Martin is where my heart is. My family heritage. The lake flows through our veins. I am blessed that my father is still living and each summer, I am able to go fishing with him. In my younger years, we would fish for crappy, bream, bass, of course, and catfish. Some of the freshest tasting catfish in the world are the ones we catch on Lake Martin. My favorite summer memory making moments? Fishing with my dad, water skiing, and cooking in our bikinis after playing on the lake all day.

Cajun Catfish fishing
Fishing with my dad on Lake Martin

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Recipe

Cajun Catfish with Tequila Lime Sauce
Entree
Cajun Catfish with Tequila Lime Sauce includes cayenne, seasonings, cilatnro, lime, tequila and a hint of triple sec

Ingredients

1 cup unsalted butter
1 teaspoon lemon pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
4 filets catfish about 1/2 pound each, at least 1/2-inch thick
2 limes, cut into wedges
Tequila Lime Sauce:
1/4 cup tequila
1/2 cup sweet and sour mix
1/4 cup triple sec
2 teaspoons cornstarch
1 tablespoon freshly chopped cilantro
1/3 cup chopped macadamia nuts

Instructions

Heat butter in a medium saucepan over low heat.
Add lemon pepper, thyme, basil, garlic powder, onion powder, salt, and cayenne pepper.
Dip each filet in the butter mixture, coating both sides well.
Place fish filets in a shallow dish and pour remaining butter mixture over fish.
Cover with plastic wrap and refrigerate for about 1 hour or until ready to use but not overnight.
Prepare Tequila Lime Sauce:
Combine tequila, sweet and sour mix, triple sec in a small saucepan on the stovetop.
Using a wire whisk, stir in the cornstarch until well blended.
Heat over medium heat until slightly thickened like a simple syrup, stirring constantly.
Set aside.
Preheat a large cast iron skillet over high heat until just smoking.
Place 2 filets in the skillet and cook about 2 minutes per side until blackened.
Transfer cooked filets to a serving platter and cook the remaining 2 filets in the skillet.
Stir fresh cilantro into the tequila mixture.
Pour Tequila Lime Sauce over fish, top with chopped macadamia nuts and lime wedges.

Serves

4

Preparation Time (hrs/min)

, 20

Cooking Time (hrs/min)

, 20

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