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Blackened Catfish with Cajun Slaw
A lean Cajun-style blackened catfish served with a light vinegar-based cabbage slaw for a flavorful, lower-calorie meal.
385cal / serving
47gprotein
2servings
20minutes
Ingredients
Fish
- 2 fillets catfish fillets — about 5–6 oz each
- 30 count raw shrimp
Seasoning & Cooking
- 2 tsp Cajun seasoning — divided between fillets
- 1 tsp olive oil — for cooking
Cajun Slaw
- 2 cups green cabbage — shredded
- 1 tbsp apple cider vinegar
- 1 tsp olive oil
- 1 tsp honey
Instructions
- 1.Pat catfish fillets dry and coat both sides evenly with Cajun seasoning.
- 2.Heat olive oil in a skillet over medium-high heat.
- 3.Cook catfish for about 3 to 4 minutes per side until blackened and cooked through.
- 4.Cook shrimp in a hot non-stick skillet using cooking spray for 2–3 minutes per side until opaque.
- 5.In a bowl, combine shredded cabbage, apple cider vinegar, olive oil, and honey to create the slaw.
- 6.Serve the blackened catfish over or alongside the Cajun slaw.
Jeff's note
can use tilapia instead of catfish if you want
Servings: 2 servings·Serving size: 1 catfish fillet with cabbage slaw|Calories: 385|Protein: 47g
