Historic Downtown Kansas City Blackened Catfish with Herb Rice

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

Pan-seared blackened catfish fillets served over fragrant herb-infused rice, capturing the vibrant spirit of Kansas City’s downtown. This american-inspired seafood ready in about 40 minutes pairs (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 American cuisine 400 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Historic Downtown Kansas City Blackened Catfish with Herb 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 Historic Downtown Kansas City Blackened Catfish with Herb 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 (6 oz each) catfish fillets from drying out.

Can I substitute ingredients in Historic Downtown Kansas City Blackened Catfish with Herb 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 Historic Downtown Kansas City Blackened Catfish with Herb 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 Historic Downtown Kansas City Blackened Catfish with Herb Rice?

American 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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