Catfish Lameuse Recipe
Blackened Mississippi farm-raised catfish over a bed of white rice. Topped with a seafood cream sauce and Parmesan cheese.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of white rice, reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.
- 2
Season the Catfish
Pat the catfish fillets dry with paper towels. Rub both sides with Cajun seasoning, salt, and black pepper.
- 3
Cook the Catfish
In a large skillet, heat olive oil over medium-high heat. Add the seasoned catfish fillets and cook for 4-5 minutes on each side until blackened and cooked through. Remove from skillet and set aside.
- 4
Make the Seafood Cream Sauce
In the same skillet, reduce the heat to medium and add minced garlic. Sauté for 1 minute until fragrant. Pour in heavy cream and add Old Bay seasoning. Simmer for 3-5 minutes, stirring frequently until slightly thickened.
- 5
Combine and Serve
To serve, place a bed of white rice on each plate, top with the blackened catfish fillet, drizzle with the seafood cream sauce, and sprinkle with Parmesan cheese and chopped parsley.
