Classic Blackened Catfish with Arugula, Pear, Walnut & Gorgonzola Salad

Ingredients

  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 teaspoon dried minced garlic
  • 1/4 teaspoon cayenne (ground red) pepper
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons Kosher salt
  • 4 (7-8 ounce) Harvest Select catfish fillets
  • 3 tablespoons olive oil, divided
  • Arugula, Pear, Walnut & Gorgonzola Salad

Instructions

Combine first 8 ingredients (chili powder through salt); sprinkle evenly over both sides of catfish fillets. Heat 1 ½ tablespoons oil in a large cast iron skillet over medium-high heat.  Add two fillets; cook 3 to 4 minutes or until blackened and cooked through.  Remove from pan and keep warm. Repeat with remaining oil and fillets.  Serve with salad.  Makes 4 servings.

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