thepioneerwoman
Blackened Catfish with Succotash
Blackened catfish gets paired with a colorful summer succotash of corn, tomatoes, okra, and lima beans for a fresh, flavor-packed weeknight dinner.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●microwave
- ●pan
📝 Preparation Steps
1
Step
2
1
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Melt 2 tablespoons each butter and olive oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring frequently, until the onion is translucent, about ⏱️ 3 minutes. Add the okra and cook, stirring frequently, until softened, about ⏱️ 5 minutes.
4
Step
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2
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Stir in the lima beans, chicken broth, salt, pepper, and thyme. Bring to a simmer over medium-low heat; cook, stirring occasionally, until the beans are tender, about ⏱️ 5 minutes. Add the corn, cherry tomatoes, and vinegar. Simmer, stirring occasionally, until the liquid is mostly evaporated and the tomatoes are softened, about ⏱️ 5 minutes. Remove from the heat and fold in the green onions and 1 tablespoon butter. Add salt to taste.
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Step
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Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about ⏱️ 30 seconds. Pat the catfish dry and brush with the melted butter. Sprinkle heavily on both sides with the blackened seasoning, pressing to adhere.
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Step
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Heat a large skillet over medium-high heat until very hot. Add the remaining 2 tablespoons olive oil. Working in batches, add the fish to the pan and cook until a crust forms and the fish is opaque throughout, 2 to ⏱️ 3 minutes per side. Remove to a platter. Top with the parsley and serve with lemon wedges and the succotash.
Lemon wedges, for serving
Nutrition Facts
calories
894 Calories
fat Content
49 g
fiber Content
10 g
sugar Content
9 g
sodium Content
1225 mg
protein Content
59 g
trans Fat Content
1 g
cholesterol Content
204 mg
carbohydrate Content
49 g
saturated Fat Content
16 g
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