Ingredients:

  • 4 Catfish Fillets (6 oz/170g each), skin on or off
  • 2 tbsp (30ml) Olive Oil
  • 2 tbsp (30g) Unsalted Butter
  • 2 tbsp (25g) Cajun Blackening Spice
  • 1 tbsp (15ml) Brown Sugar, packed
  • 1 tsp (5ml) Paprika
  • 1/2 tsp (2.5ml) Garlic Powder
  • 1/4 tsp (1.25ml) Cayenne Pepper
  • Salt and freshly ground Black Pepper, to taste
  • 1 ripe Mango, peeled, pitted, and diced
  • 1/2 Red Onion, finely diced
  • 1/4 cup (15g) Cilantro, chopped
  • 1 Jalapeño, seeded and minced (optional)
  • 2 tbsp (30ml) Lime Juice, freshly squeezed

Instructions:

  1. Combine all salsa ingredients in a bowl. Toss gently, taste, and adjust seasonings as needed. Set aside to allow flavors to meld.
  2. In a small bowl, mix together the blackening spice, brown sugar, paprika, garlic powder, cayenne pepper, salt, and pepper.
  3. Pat the catfish fillets dry with paper towels. Dredge each fillet in the blackening spice mixture, ensuring it's evenly coated on both sides.
  4. Heat the olive oil and butter in a large cast iron skillet over medium-high heat until the pan is shimmering and almost smoking.
  5. Carefully place the seasoned catfish fillets in the hot skillet, ensuring not to overcrowd the pan. Sear for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  6. Top the blackened catfish fillets with the mango salsa. Serve immediately.