Historic Downtown Kansas City Blackened Catfish with Herb Rice

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Pan-seared blackened catfish fillets served over fragrant herb-infused rice, capturing the vibrant spirit of Kansas City’s downtown. This American-inspired seafood recipe, ready in about 40 minutes, pairs 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.

Ingredients

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

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Instructions

1. Step 1: In a small bowl, mix 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to create the blackening seasoning.
2. Step 2: Pat dry 4 catfish fillets, then rub 2 tbsp olive oil over both sides. Generously coat each fillet with the seasoning mix.
3. Step 3: Heat a large cast-iron skillet over medium-high heat. Add 1 tbsp olive oil and place the fillets skin side down. Cook for 4 minutes until the edges are crispy, then carefully flip and cook another 3-4 minutes until cooked through and opaque.
4. Step 4: While fish cooks, rinse 1 1/2 cups long grain white rice under cold water until water runs clear. In a medium saucepan, bring 3 cups chicken broth to a boil. Stir in rice, cover, reduce heat to low, and simmer for 18 minutes until liquid is absorbed.
5. Step 5: Remove rice from heat and fluff with a fork. Stir in 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh chives.
6. Step 6: Serve the blackened catfish fillets atop the herb rice with lemon wedges on the side for squeezing.