I am, admittedly, not the best food blogger. I’m good and finding or making the food, and I even take pictures! But when it comes to posting, I get really behind, then I just don’t. But I’m trying to be better! So here is my recipe for everything I made with Michelle Hill of Southern Inspirations! We did our demonstration on National Catfish Day, so I made my favorite catfish recipe, along with two tasty sides. It is a lighter take than the typical fried catfish with hushpuppies and fries (which I also really enjoy).
I make my own blackened seasoning, which helps keep it sugar free, and most ingredients are on hand in your home! The asparagus and potato wedges are really easy, and they can roast while you focus on the fish! The potato recipe is a base recipe that you can add any seasonings to. I chose paprika to complement the blackened seasoning. Without further ado, here we go!
BLACKENED SEASONING
1 tablespoon smoked paprika
1/2 tablespoon cayenne powder
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon sea salt
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
POTATO WEDGES
Avocado Oil
3 gloves garlic, minced
Salt
Pepper
Paprika
3-4 Russet Potatoes
Heat Oven to 425.
Cut potatoes into wedges. (Cut potato in half, then cut each half into four wedges)
Toss wedges with oil until coated
Toss in minced garlic and stir
Sprinkle with salt, pepper, and paprika until lightly coated
Arrange on parchment paper lined baking sheet
Bake 30-35 minutes, flipping halfway, until potatoes are golden and crispy. Test with a fork for doneness and shorten or lengthen cooking time as needed
ROASTED ASPARAGUS & MUSHROOMS
1 pound asparagus
8 ounces sliced mushrooms
3 tablespoons avocado oil
4 cloves garlic, minced
Squeeze of lemon juice
Salt and pepper to taste
Heat oven to 425
Bend each stalk gently; the tougher ends should snap off
Slice mushrooms about 1/2 inch thick
Toss the asparagus and mushrooms in a large bowl with the oil and garlic until well coated
Arrange on parchment paper lined baking sheet
Sprinkle with salt and pepper
Roast for 12 to 15 minutes or until tender
Remove from oven and squeeze lemon juice over asparagus in hot pan before serving
BLACKENED CATFISH
Coat both sides of catfish generously with seasoning. One batch will coat 3-4 fillets.
Heat 2 tablespoons oil or butter in a skillet over medium-high heat, until almost smoking
Place catfish in the pan and sear on both sides until fish is cooked through and flaky, about 4 minutes each side
Serve with lemon wedges
DChamp Eats 