Baked Blackened Catfish with Spiced Rice Pilaf

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Blackened catfish fillets baked to perfection with Cajun spices, served atop a fragrant spiced rice pilaf with toasted pecans and herbs. This Southern-inspired seafood recipe, ready in about 40 minutes, pairs catfish fillets, paprika, cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) catfish fillets
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 cup long grain white rice
• 2 cups chicken broth
• 1/2 cup, chopped pecans
• 2 chopped green onions
• 2 tbsp butter
• for serving lemon wedges

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, combine 2 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to make blackening spice.
2. Step 2: Pat 4 catfish fillets dry with paper towels and brush both sides with 2 tbsp olive oil. Rub the spice mixture evenly on both sides of each fillet.
3. Step 3: Place fillets on a lined baking sheet and bake for 12-15 minutes until fish flakes easily with a fork.
4. Step 4: While fish bakes, heat 1 tbsp olive oil and 2 tbsp butter in a medium saucepan over medium heat. Add 1 cup long grain white rice and toast for 2 minutes until fragrant.
5. Step 5: Pour in 2 cups chicken broth, bring to boil, then reduce heat to low, cover and simmer for 15 minutes until rice is tender.
6. Step 6: Stir in 1/2 cup chopped pecans and 2 chopped green onions, fluff the rice with a fork.
7. Step 7: Serve blackened catfish atop spiced rice pilaf with lemon wedges on the side.