Blackened Catfish with Collard Green Chimichurri

Ingredients (Serves 4)

For the Catfish:

• 4 catfish fillets (about 6 oz each)

• 2 tbsp Cajun seasoning (store-bought or homemade*)

• 2 tbsp olive oil

• 1 tbsp butter

• Lemon wedges (for serving)

For Homemade Cajun Seasoning (optional):

• 1 tbsp paprika

• 1 tsp cayenne (adjust to heat level)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp thyme

• 1 tsp oregano

• ½ tsp black pepper

• ½ tsp salt

For Collard Green

• 1 cup collard greens, finely chopped (remove stems)

• ½ cup fresh parsley, finely chopped

• 2 garlic cloves, minced

• 1 small shallot, finely chopped

• ½ tsp crushed red pepper flakes

• ½ cup olive oil

• 2 tbsp red wine vinegar (or apple cider vinegar)

• ½ lemon, juiced

• Salt & pepper, to taste

 Chimichurri:

• 1 cup collard greens, finely chopped (remove stems)

• ½ cup fresh parsley, finely chopped

• 2 garlic cloves, minced

• 1 small shallot, finely chopped

• ½ tsp crushed red pepper flakes

• ½ cup olive oil

• 2 tbsp red wine vinegar (or apple cider vinegar)

• ½ lemon, juiced

• Salt & pepper, to taste

Instructions

Step 1: Make the Chimichurri

1. Finely chop collards and parsley (you want them almost minced).

2. In a bowl, combine collards, parsley, garlic, shallot, red pepper flakes, vinegar, lemon juice, salt, and pepper.

3. Slowly whisk in olive oil until well combined.

4. Let sit at least 15–20 minutes to let flavors blend (best if made a few hours ahead).

Step 2: Prepare the Catfish

1. Pat fillets dry with paper towels. Rub both sides generously with Cajun seasoning.

2. Heat olive oil and butter in a large cast-iron or heavy skillet over medium-high heat until hot but not smoking.

3. Add catfish fillets and cook 3–4 minutes per side, until blackened and cooked through (fish should flake easily with a fork).

Step 3: Serve

• Place each fillet on a plate, spoon chimichurri generously over the top, and finish with a squeeze of fresh lemon.

Suggested Sides (to make it a full Modern Southern meal):

• Cheddar Grits or Truffle Mac & Cheese

• Roasted Brussels Sprouts with Cane Syrup & Pecans

• Cornbread with Jalapeño Honey Butter