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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Coconut Rice
In a saucepan, combine jasmine rice, coconut milk, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is cooked and liquid is absorbed. Fluff with a fork and set aside.
- 2
Cook the Vegetables
In a large skillet, heat vegetable oil over medium heat. Add chopped onion, bell pepper, and celery. Sauté until vegetables are soft, about 5-7 minutes. Add minced garlic and sauté for another minute.
- 3
Make the Shrimp Creole
Stir in diced tomatoes, fish seasoning, cajun seasoning, salt, and black pepper. Bring to a simmer, then add the shrimp. Cook for about 5-7 minutes or until shrimp are cooked through.
- 4
Pan-Seer the Catfish
In another skillet, heat a tablespoon of oil over medium-high heat. Season catfish fillets with salt, pepper, and additional fish seasoning. Add fillets to the skillet and cook for about 4-5 minutes on each side or until golden brown and cooked through.
- 5
Serve
To serve, place a scoop of coconut rice on each plate, top with shrimp creole, and place the pan-seared catfish on the side. Garnish with sliced green onions.