Are you ready to bring the bold, smoky, and incredibly delicious flavors of classic Cajun and Creole cooking right into your own kitchen? This amazing, from-scratch Blackened Catfish, topped with a cool, fresh, and vibrant Mango Avocado Salsa, is a restaurant-quality meal that is surprisingly easy to make on a busy weeknight. It’s a perfect, stunning harmony of spicy, smoky, sweet, and tangy that will transport your taste buds straight to the heart of New Orleans.
This isn’t just another fish recipe; it’s your ultimate guide to mastering the art of “blackening.” We’ll show you how to create a perfect, from-scratch spice rub and use a hot cast-iron skillet to achieve that signature, deeply flavorful, and crispy crust without ever burning your fish. Paired with a simple, refreshing salsa, this is a healthy, satisfying, and unbelievably flavorful meal that is sure to become a new favorite.
Table of Contents
Table of Contents
Recipe Overview: A True Taste of the South
What makes this Blackened Catfish recipe so spectacularly delicious is its incredible, multi-layered flavor profile and its quick, straightforward preparation. The star of the show is the homemade blackening spice rub, a bold and aromatic blend of paprika, cumin, and oregano that creates a beautiful, dark crust on the fish when seared in a hot skillet. This spicy, smoky, and savory catfish is then perfectly balanced by a cool, creamy, and sweet Mango Avocado Salsa. The salsa is a simple, no-cook mixture of fresh mango, avocado, red onion, cilantro, and bright lime juice, providing the perfect, refreshing counterpoint to the rich, spiced fish.
| Metric | Time / Level |
| Total Time | 45 minutes (includes marinating) |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Flavorful Dish
This recipe uses a handful of fresh, high-impact ingredients to create its signature bold and vibrant flavor.
- The Blackened Catfish:
- The Fish: Catfish fillets are the perfect choice for blackening. They have a wonderfully mild, slightly sweet flavor and a firm, meaty texture that holds up beautifully to the high heat and the bold spices.
- The Blackening Rub: This is the heart and soul of the flavor. A classic, from-scratch blend of paprika, ground cumin, and dried oregano, along with a generous amount of freshly ground black pepper, creates that signature, deep, smoky, and savory flavor.
- The Fresh Mango Avocado Salsa: This is the cool, creamy, and tangy counterpoint to the spicy fish.
- The Fruits: It is crucial to use a perfectly ripe mango that is sweet and fragrant, and a perfectly ripe avocado that is creamy and buttery.
- The Aromatics: Finely chopped red onion adds a sharp, savory bite, while fresh, chopped cilantro adds a wonderful, herbaceous freshness.
- Fresh Lime Juice: The bright, acidic kick of fresh lime juice is essential for tying all the salsa ingredients together and making the flavors pop.
Pro Tutorial: The Art of “Blackening”
“Blackening” is a classic Cajun cooking technique made famous by Chef Paul Prudhomme. The secret is to coat your protein (usually fish or chicken) in a generous amount of a specific spice blend and then cook it in a screaming-hot, cast-iron skillet. The “blackened” crust is not burnt fish; it is the beautiful, dark, and incredibly flavorful crust that is formed when the butter (or oil) and the spices in the rub toast and char in the hot pan. Using a cast-iron skillet is highly recommended for its ability to get very hot and hold that heat evenly.
Step-by-Step to Perfect Blackened Catfish
This delicious meal comes together in just a few simple stages.
Step 1: Make the Rub and Season the Fish
In a small bowl, combine the 2 teaspoons of dried oregano, the 2 teaspoons of ground cumin, the 2 teaspoons of paprika, 2 teaspoons of the pepper, and 1/2 teaspoon of the salt.
Pat your 4 catfish fillets completely dry with a paper towel. Rub the prepared spice mixture generously over all sides of the fillets.
Place the seasoned fillets in a dish, cover, and refrigerate for at least 30 minutes to allow the flavors to penetrate the fish.
Part 2: Prepare the Fresh Mango Avocado Salsa
While the fish is chilling, prepare your fresh salsa. In a small bowl, combine the 1 cubed medium mango, the 1 cubed medium ripe avocado, the 1/3 cup of finely chopped red onion, the 2 tablespoons of minced fresh cilantro, the 2 tablespoons of fresh lime juice, and the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
Gently toss everything together. Chill the salsa in the refrigerator until you are ready to serve.
Part 3: Cook the Perfect Blackened Catfish
Step 1: In a large, heavy skillet (a cast-iron skillet is best!), heat the 2 teaspoons of olive oil over medium heat.
Step 2: Carefully place the seasoned catfish fillets in the hot skillet. Let them cook, undisturbed, for 5 to 7 minutes on the first side.
Step 3: Flip the fillets and let them cook for another 5 to 7 minutes on the other side, until the spice rub has formed a beautiful, dark crust and the fish flakes easily with a fork.
Serve the hot, blackened catfish immediately with a generous spoonful of the cool, fresh mango avocado salsa.
The Best Easy Blackened Catfish with Mango Salsa
A healthy and flavorful recipe for blackened catfish served with a fresh mango and avocado salsa. The catfish fillets are coated in a homemade blackened spice rub made with oregano, cumin, and paprika, then allowed to marinate briefly. They are pan-seared in a cast-iron skillet until cooked through and flaky. The dish is topped with a simple and refreshing salsa made from cubed mango and avocado, finely chopped red onion, fresh cilantro, and lime juice.
Ingredients
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 1/4 teaspoons pepper, divided
- 3/4 teaspoon salt, divided
- 4 catfish fillets (6 ounces each)
- 1 medium mango, peeled and cubed
- 1 medium ripe avocado, peeled and cubed
- 1/3 cup finely chopped red onion
- 2 tablespoons minced fresh cilantro
- 2 tablespoons lime juice
- 2 teaspoons olive oil
Instructions
- In a small bowl, combine the oregano, cumin, paprika, 2 teaspoons of the pepper, and 1/2 teaspoon of the salt to create the seasoning blend. Rub this mixture all over the catfish fillets.
- Place the seasoned fillets in a dish, cover, and refrigerate for at least 30 minutes.
- While the fish marinates, prepare the salsa. In a separate small bowl, combine the cubed mango, cubed avocado, red onion, cilantro, lime juice, and the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Chill the salsa until you are ready to serve.
- In a large cast-iron skillet, heat the olive oil over medium heat.
- Add the catfish fillets to the hot skillet and cook for 5-7 minutes on each side, until the fish flakes easily with a fork.
- Serve the cooked catfish fillets topped with the mango avocado salsa.
Notes
- Letting the catfish marinate in the dry rub for at least 30 minutes is a key step that allows the flavors to penetrate the fish.
- Using a cast-iron skillet is recommended for achieving a good ‘blackened’ sear on the fish.
- The fresh, cool salsa provides a perfect contrast to the warm, spiced fish.
What to Serve With Your Blackened Catfish
This beautiful dish is a fantastic, all-in-one, low-carb meal. However, if you’d like to round it out, here are a few simple and classic pairings:
- Cilantro-Lime Rice: A bed of fluffy, zesty cilantro-lime rice is the absolute perfect accompaniment.
- Black Beans: A simple side of seasoned black beans is another classic choice.
- Warm Tortillas: Serve the fish and the salsa with a side of warm corn or flour tortillas to make delicious, fresh fish tacos.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive meal, you can get a head start by preparing all your components in advance. The blackening spice rub can be made and stored in an airtight container for weeks. The mango avocado salsa is best on the day it is made, but you can prepare it a few hours in advance and store it, covered, in the refrigerator.
- Storage: Store any leftover cooked catfish and the salsa in separate, airtight containers in the refrigerator for up to 3 days.
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Creative Recipe Variations
- Use a Different Fish or Protein: This delicious and versatile blackening spice rub and salsa are also absolutely fantastic with other firm fish fillets, like tilapia, cod, or mahi-mahi. It’s also incredible on shrimp or chicken breasts.
- Make it Spicier: For a more classic, fiery blackening spice blend, you can add 1/4 to 1/2 teaspoon of cayenne pepper to your spice rub. You can also add some finely diced jalapeño or serrano pepper to your salsa for an extra kick of heat.
- Add a Different Fruit to the Salsa: If you’re not a fan of mango, you can easily substitute it with an equal amount of finely diced, fresh pineapple or peaches for a different but equally delicious sweet and tangy flavor.
Enjoy a True Taste of Southern Cooking!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and bold, satisfying flavors. This Blackened Catfish with Mango Avocado Salsa is a testament to the power of a simple, from-scratch meal to be both incredibly fast and incredibly elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new staple in your weeknight dinner rotation.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and healthy meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute best pan to use for “blackening” fish?
The number one, classic choice is a well-seasoned cast-iron skillet. Cast iron is fantastic because it can get screaming hot and, most importantly, it holds that heat very evenly. This allows you to get that beautiful, dark, and crispy crust on your spice rub very quickly without the fish sticking to the pan.
Q2: How do I know for sure when my catfish is cooked through without it being dry?
The best visual cue for perfectly cooked catfish is to gently press on the thickest part of the fillet with a fork. If the fish is cooked, the flesh will separate easily into large, opaque flakes. If it is still translucent or resists flaking, it needs a little more time.
Q3: Can I make the mango avocado salsa ahead of time?
This salsa is at its absolute best, freshest, and most vibrant when it is made on the day you plan to serve it. You can make it up to a few hours in advance and store it in an airtight container in the refrigerator. The lime juice will help to prevent the avocado from browning too quickly.
Q4: Can I grill this catfish instead of pan-frying it?
Yes, you can, but you will need to be careful. Catfish is a more delicate fish than something like salmon or swordfish. The best way to grill it is to make sure your grill grates are very clean and very well-oiled. You can also use a cedar plank or a fish basket to prevent the fillets from falling apart or sticking to the grill.
Q5: Can I use a different kind of paprika in the spice rub?
Of course! While a standard, sweet paprika is a great choice, you could also use a smoked paprika to add an even deeper, smokier flavor to the dish, or a hot paprika if you would like a little extra spicy kick.