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How to Cook, Prepare and Store Fresh and Frozen Catfish
26 May 2020
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12 June 2020
Appetizers
Easy Blackened Keto Catfish & Broccoli
Ingredients

For the Catfish

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper
  • 1 tablespoon seasoned salt
  • 1 tablespoon ground black pepper
  • 4 catfish filets
  • 2 tablespoons olive oil

For the Broccoli

  • 6 cups fresh broccoli florets
  • ¼ cup olive oil
  • Sea salt to taste
  • Freshly ground black pepper to taste
Instructions

Preheat oven to 450 degrees F. Grease a large baking sheet and set it aside.

Place broccoli florets into a bowl and drizzle with olive oil. Stir until evenly coated. Sprinkle with salt and pepper to taste.

Spread seasoned broccoli evenly on the baking sheet and roast at 450 degrees F for 10-15 minutes, stirring once halfway through. Remove from the oven once broccoli is nicely roasted.

While the broccoli is roasting, begin preparing your catfish.

In a small bowl, combine garlic powder, onion powder, dried oregano, paprika, red pepper, ground black pepper and salt. Coat both sides of the catfish with seasoning mix.

In a large skillet, add 1 tablespoon of olive oil over high heat. Add 2 Heartland Catfish fillets to skillet and cook for 2 to 4 minutes per side or until the fish easily flakes with a fork.

Repeat with remaining tablespoon of olive oil and other 2 catfish fillets. Serve immediately with roasted broccoli.

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Grilled Catfish with Tomato Blackberry Salsa

  • Prep Time: 10 Mins
  • Cook Time: 20 Mins
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
Print Recipe
Scale

Ingredients

  • 2 cups fresh tomatoes, chopped
  • 1 cup blackberries
  • 1 red bell pepper, finely chopped
  • 2 small chili peppers, minced
  • 1 medium-sized sweet onion, finely chopped
  • 2 tablespoons (5 to 6) fresh basal leaved, minced
  • 1/2 lemon, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Pinch salt and pepper

For the Catfish

  • 1 pound skinless catfish fillets
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon black pepper (freshly ground)

Instructions

  1. In a food processor, combine raspberries, olive oil and balsamic vinegar, pulse a few times, until berries are mashed, the consistence of a berry glaze or light jam.
  2. In a bowl, combine chopped ingredients, mix with berry mixture.
  3. Brush catfish fillets with the Worcestershire sauce and sprinkle with the ground pepper.
  4. Place fish on a preheated grill over medium coals, about 4 to 6 inches from the heat. Grill for 4 to 5 minutes.
  5. Brush again and turn; grill about 5 minutes longer, or until fish flakes easily with a fork.
  6. Serve and enjoy!
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