Blackened Catfish with Warm Peach-Corn Relish and Skillet Scallion Rice

Name: Blackened Catfish with Warm Peach-Corn Relish and Skillet Scallion Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 24 oz catfish fillets; 4 cups cooked long-grain white rice; 2 medium firm peaches; 1 cup corn kernels; 4 whole scallions; 3 tbsp butter; 3 tbsp vegetable oil; 2 tbsp lemon juice; 3 cloves garlic; 1 tbsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1/4 tsp cayenne pepper; 1 tsp black pepper; 1 1/2 tsp kosher salt; 2 tsp brown sugar; 1 tbsp apple cider vinegar

An original American-inspired recipe featuring catfish fillets coated in smoky, gently spicy seasoning, topped with a warm peach and sweet corn relish, and served with buttery skillet scallion rice. It is a balanced, colorful dish ideal for a comforting dinner.

20 minPrep

25 minCook

45 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g catfish fillets (4 filetes, skinless if possible)
600 g cooked long-grain white rice (mejor si está cold or of the día anterior)
300 g firm peaches (cut diced small)
165 g corn kernels (fresh or congelados)
60 g scallions (rebanados, parte blanca and verde separadas)
42 g butter (divided)
45 ml vegetable oil (divided)
30 ml lemon juice (freshly squeezed)
9 g garlic (chopped fino)
8 g smoked paprika
3 g garlic powder
3 g onion powder
1 g dried thyme
1 g dried oregano
1 g cayenne pepper (ajustar to taste)
2 g black pepper (divided)
8 g kosher salt (divided)
8 g brown sugar
15 ml apple cider vinegar

Nutrition facts

per serving

540 kcal

Calories

31 g

Protein

45 g

Carbs

25 g

Fat

3 g

Fiber

42 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, 1/2 teaspoon black pepper, and 1 teaspoon kosher salt to make the spice blend.
2
2. Pat the catfish fillets dry with paper towels. Rub them with 1 tablespoon vegetable oil and coat both sides with the spice blend. Let them rest for 10 minutes while you prepare the other components.
3
3. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon butter and 1 tablespoon vegetable oil. Add the corn kernels and the white parts of the scallions, and cook for 3 to 4 minutes until the corn is lightly browned.
4
4. Add the diced peaches, half of the minced garlic, brown sugar, apple cider vinegar, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and a pinch of black pepper. Cook for 2 to 3 minutes, stirring gently, until you have a warm, juicy relish. Transfer the mixture to a plate and set aside.
5
5. In the same skillet, add 1 tablespoon butter and 1 tablespoon vegetable oil over medium heat. Add the remaining minced garlic and cook for 30 seconds. Add the cooked rice, the green parts of the scallions, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and mix well. Cook for 4 to 5 minutes, stirring, until the rice is hot and lightly sautéed. Keep warm.
6
6. If you want to hold the rice warm in the oven, preheat it to 200 °F / 95 °C and keep the covered rice there while you cook the fish.
7
7. Wipe out the skillet if needed and heat it again over medium-high heat. Add the remaining tablespoon of vegetable oil. Once very hot, cook the catfish fillets for 3 to 4 minutes per side until deeply browned and the fish flakes easily in the center. The internal temperature should reach 145 °F / 63 °C.
8
8. Remove the catfish from the heat and add the remaining tablespoon of butter on top so it melts over the hot fish.
9
9. Serve a portion of skillet rice on each plate, place a blackened catfish fillet on top or alongside, and finish with the warm peach-corn relish.
10
10. Serve immediately, enjoying the contrast between the spiced fish, buttery scallion rice, and the sweet-tart peach and corn relish.

Chef tips

For better browning, do not move the fish before the crust forms. If the peaches are very ripe, cook them only 1 to 2 minutes so they do not break down too much.

Substitutions

You can substitute the catfish with tilapia or firm cod, adjusting the cooking time based on thickness. White rice can be replaced with cooked brown rice. If you do not have fresh peaches, use thawed and drained frozen peaches.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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