Griddle Blackened Catfish with Salsa Fresca
This Blackened Catfish with Salsa Fresca brings together smoky Cajun-spiced catfish and a refreshing homemade tomato salsa. The fish is seared hot on a griddle or in a cast iron skillet until the seasoning forms a flavorful crust, then topped with a chilled salsa fresca made from plum tomatoes, red onion, lime, cilantro, and jalapeño. It’s a quick, weeknight-friendly meal that’s big on Southern flavor and light on effort.
Equipment
- Cast iron skillet or griddle
- Fish Spatula
- Mixing bowls & measuring spoons
- instant read thermometer
Ingredients
- 1-2 lbs Catfish filets
- 1 T smoked paprika
- ¾ teaspoon cayenne pepper
- ½ teaspoon thyme
- ½ teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon white pepper
- 4 T (½ stick) butter unsalted
- 4 plum tomatoes deseeded, lightly drained, and finely chopped
- 2 T red onion diced
- ½ lime juiced
- 2 T cilantro chopped finely
- ½ jalapeno pepper diced and deseeded
- 1 clove of garlic finely minced
- ½ teaspoon salt
- 1 T olive oil
- ½ T honey
- 1 C prepared grits for serving
Instructions
For the Salsa Fresca:
- Combine the plum tomatoes and next 8 ingredients in a bowl and mix until well incorporated. Adjust seasonings to taste and place in the refrigerator until ready for use.
For the Blackened Catfish:
- Preheat the griddle to high heat. Meanwhile, combine the smoked paprika and next 8 ingredients in a bowl and mix. Season the fish with the prepared seasoning and set aside.
- Once the griddle has preheated, add the butter. Next, place the fish on the griddle for ~5 minutes untouched. Then, flip the fish and let it finish cooking until it registers 145 degrees internal temperature. At this point, the catfish should be fork tender and flaky.
To Finish:
- Plate the blackened catfish with the prepared grits, top with salsa Fresca and serve. Enjoy!
Notes
- Fish Options: Catfish is classic, but tilapia, redfish, trout, or cod all work well with this blackening method.
- Spice Level: Easily adjust the heat by changing the amount of cayenne in the spice blend or jalapeño in the salsa.
- Griddle Tip: Make sure the surface is smoking hot before adding the fish to get the best crust without sticking.
- Serving Ideas: Serve over grits, rice, or roasted vegetables. Leftover salsa is also great with chips or tacos.