Smoky Cast Iron Blackened Catfish with Creamy Collard Greens

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

Pan-seared catfish fillets coated in smoky Cajun spices paired with slow-cooked creamy collard greens for a soulful Southern dinner. This southern united states-inspired seafood ready in about 55 minutes pairs fillets (6 oz each) catfish fillets, cajun seasoning, smoked paprika 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.

Prep: 15 min Cook: 40 min Serves 4 Southern United States cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 catfish fillets dry and season evenly with 2 tbsp cajun seasoning and 1 tsp smoked paprika on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat until shimmering, then add the catfish fillets. Cook for 4 minutes on each side until the crust is blackened and fish flakes easily.
  3. Step 3: In a separate large pot, cook 4 chopped bacon slices over medium heat until crisp, about 5 minutes, then remove bacon and reserve the fat.
  4. Step 4: Add 1 diced yellow onion and 3 minced garlic cloves to the bacon fat and sauté over medium heat for 4 minutes until translucent and fragrant.
  5. Step 5: Add 1 lb chopped collard greens to the pot along with 1 cup chicken broth and cover. Simmer on low heat for 25 minutes until the greens are tender.
  6. Step 6: Stir in 1/2 cup heavy cream, 1 tbsp apple cider vinegar, and the reserved bacon pieces. Season with salt and black pepper to taste and cook uncovered for 5 more minutes until creamy and well combined.
  7. Step 7: Serve the blackened catfish fillets atop a bed of creamy collard greens, spooning extra sauce over the top.

Frequently asked questions

How long does Smoky Cast Iron Blackened Catfish with Creamy Collard Greens take to make?

Total time is about 55 minutes (15 min prep + 40 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 Smoky Cast Iron Blackened Catfish with Creamy Collard Greens?

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 cajun seasoning from drying out.

Can I substitute ingredients in Smoky Cast Iron Blackened Catfish with Creamy Collard Greens?

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 Smoky Cast Iron Blackened Catfish with Creamy Collard Greens 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 Smoky Cast Iron Blackened Catfish with Creamy Collard Greens?

Southern United States 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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