"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Blackened Catfish with Sweet Corn Salsa Recipe

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This recipe for Blackened Catfish with Sweet Corn Salsa, by , is from Sylvia's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sylvia Stepnoski


6 tbsp. butter or margarine
4 tsp. paprika
2 tsp. garlic powder
1 tsp. salt
1 tsp. ground red pepper
1 tsp. dried oregano leaves
tsp. ground cumin
tsp. dried thyme leaves
4 8- by 3-inch catfish fillets ( lb. each)

Sweet Corn Salsa
3 medium-size tomatoes (1 lbs.)
Boiling water
c. fresh or thawed, frozen, whole kernel corn
sweet green pepper, chopped
1 jalapeno pepper, halved, seeded, and chopped
1 tbsp. chopped fresh cilantro leaves
2 tbsp. lime juice
1 tbsp. olive oil
tsp. salt

1. In small skillet or microwavable pie plate, melt 5 tbsp. butter. Set aside to allow butter to cool slightly.
2. In 1-gallon plastic food storage bag or pie plate, combine paprika, garlic powder, salt, ground red pepper, oregano, cumin, and thyme. Heat large cast-iron skillet over medium high heat.
3. When skillet is very hot, dip 2 catfish fillets into melted butter to coat well. Immediately coat both sides of catfish fillets with paprika mixture and place in hot skillet. Top each fillet with one quarter of remaining butter. Fry fillets 4 minutes or until blackened; turn with metal spatula and blacken other side until fish is cooked through - 4 to 5 minutes.
4. Remove catfish fillets to serving platter and keep warm. Coat and blacken remaining catfish fillets. Remove to platter and serve with Sweet Corn Salsa.
Makes 4 servings.

1. In 2 quart saucepan, blanch tomatoes in 4 inches of boiling water to 20 seconds (15 seconds for very ripe tomatoes). Immediately place tomatoes in a bowl of ice water to cool them quickly. Peel, halve, seed and chop tomatoes coarsely.
2. In medium size bowl, stir together corn, green pepper, jalapeno pepper, cilantro, lime juice, olive oil, and salt; fold in chopped tomatoes. Cover and refrigerate at least 1 hour or until well chilled.
Makes 2c, (5 servings)

Nutritional information per serving:
Catfish - 42g protein, 27g fat, 3g carb, 1g fiber, 824mg sodium, 178 mg chol, 431 cal.
Salsa - 1g protein, 2g fat, 5g carb, 1g fiber, 113mg sodium, 33 cal.

Personal Notes:
Personal Notes:
From a magazine in the 1980's. Note with recipe: Over the past decade, light and flavorful salsas have often replaced rich sauces served with meats and fish. Try this one with uncooked fresh corn when it is available.




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