Baked Blackened Catfish with Spiced Rice Pilaf
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 ready in about 40 minutes pairs (6 oz each) 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
Instructions
- 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.
- 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.
- Step 3: Place fillets on a lined baking sheet and bake for 12-15 minutes until fish flakes easily with a fork.
- 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.
- 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.
- Step 6: Stir in 1/2 cup chopped pecans and 2 chopped green onions, fluff the rice with a fork.
- Step 7: Serve blackened catfish atop spiced rice pilaf with lemon wedges on the side.
Frequently asked questions
How long does Baked Blackened Catfish with Spiced Rice Pilaf take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Blackened Catfish with Spiced Rice Pilaf?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) catfish fillets from drying out.
Can I substitute ingredients in Baked Blackened Catfish with Spiced Rice Pilaf?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Blackened Catfish with Spiced Rice Pilaf for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Blackened Catfish with Spiced Rice Pilaf?
Southern seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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