Grilled Bayou-Style Blackened Catfish with Spiced Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy catfish fillets blackened with Cajun spices and grilled, served alongside a fragrant spiced rice pilaf. This southern us-inspired seafood ready in about 40 minutes pairs fillets (6 oz each) catfish fillets, olive oil, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 15 min Cook: 25 min Serves 4 Southern US cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 1 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to make the blackening spice.
  2. Step 2: Rub 2 tbsp olive oil evenly over 4 catfish fillets (6 oz each), then coat both sides of each fillet generously with the blackening spice.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Grill the catfish fillets for 4-5 minutes per side until fish is opaque and flakes easily with a fork.
  4. Step 4: While the fish grills, melt 1 tbsp unsalted butter in a medium saucepan over medium heat. Add 1/4 cup diced onion, 1/4 cup diced green bell pepper, and 1/4 cup diced celery, sautéing for 4 minutes until softened.
  5. Step 5: Stir in 1 cup long grain white rice and toast for 2 minutes until slightly golden.
  6. Step 6: Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes until rice is cooked and liquid absorbed.
  7. Step 7: Remove rice from heat and fluff with a fork. Stir in 2 tbsp chopped green onions.
  8. Step 8: Serve the grilled catfish fillets atop a bed of the spiced rice pilaf while hot.

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Frequently asked questions

How long does Grilled Bayou-Style Blackened Catfish with Spiced Rice 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 Grilled Bayou-Style Blackened Catfish with Spiced Rice?

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 olive oil from drying out.

Can I substitute ingredients in Grilled Bayou-Style Blackened Catfish with Spiced Rice?

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 Grilled Bayou-Style Blackened Catfish with Spiced Rice 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 Grilled Bayou-Style Blackened Catfish with Spiced Rice?

Southern US 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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