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Beazell's Cook Book

Blackened Catfish w/ Shrimp Salsa by Chet Bourg

Recipe detail

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2 tablespoons Beazell's Cajun Seasoning
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 catfish fillets (6 ounces each)
2 to 3 tablespoons canola oil

SALSA:

1 medium green pepper, diced
3/4 cup diced onion
1 celery rib, diced
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon butter
1-1/2 cups fresh or frozen corn
3 plum tomatoes, seeded and chopped
2 packages (5 ounces each) frozen cooked salad shrimp, thawed
1/2 teaspoon Beazell's Cajun Seasoning

In a small bowl, combine the Beazell's Cajun seasoning, cumin and coriander; rub over catfish fillets. In a large skillet, fry fillets in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.

In the same skillet, saute the green pepper, onion, celery, jalapeno and garlic in butter until vegetables are tender. Add the corn, tomatoes and shrimp; cook and stir for 4-5 minutes or until corn is tender. Stir in Beazell's Cajun Seasoning and a dash of hot pepper sauce. Serve with catfish. Yield: 4 servings.