Cast-Iron Blackened Catfish with Creamed Butter Beans & Green Tomato Relish

Instructions

1. 1

   In a small bowl, toss together 1 large green tomato, finely diced, 1/4 cup apple cider vinegar, 1 tbsp honey, 1 small jalapeno, seeded and minced, and 1 pinch kosher salt. Set this aside to quickly pickle while you build the rest of the dish. This acid is going to cut right through the richness later.

   5 min

   Tip: Make this up to two days in advance for deeper flavor.

2. 2

   Place a medium saucepan over medium heat and melt 2 tbsp unsalted butter. Toss in 1 medium shallot, minced and 2 cloves garlic, smashed. Sweat these aromatics down until they are soft and fragrant, which takes just a few minutes.

   3 min

   Tip: Do not let the garlic brown, we just want a sweet base flavor.

3. 3

   Pour 1 lb frozen or fresh butter beans, 1 cup chicken bone broth, and 1/2 cup heavy cream into the saucepan with the aromatics. Drop in 1 sprig fresh thyme. Bring the liquid to a gentle bubble, then turn the heat down to low and let it simmer away until the beans are tender and the liquid has reduced to a creamy sauce.

   15 min

   Tip: If the sauce gets too thick before the beans are tender, add a splash of water or more broth.

4. 4

   While those beans are doing their thing, grab a small dish and mix your blackening rub: 1 tbsp smoked paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly cracked black pepper. Brush your 4 (6-oz) catfish fillets all over with 2 tbsp unsalted butter, melted, then aggressively coat both sides of the fish with your spice mixture.

   4 min

   Tip: Do not be shy with the rub. It forms the crust that makes blackened fish legendary.

5. 5

   Place your heaviest cast-iron skillet over high heat. Add 1 tbsp neutral oil and let that pan heat up until you see wisps of white smoke dancing off the surface. Turn on your exhaust fan—this is where the magic happens.

   4 min

   Tip: A properly heated skillet is non-negotiable here; it prevents sticking and builds the crust.

6. 6

   Carefully lay the spiced catfish into the smoking hot skillet. Let it sear entirely undisturbed for a solid three minutes until a dark, charred crust forms. Flip the fillets and give them another three minutes on the second side until they are cooked through and flaky.

   6 min

   Tip: If the pan gets dangerously smoky, drop the heat to medium-high, but keep it hot enough to sear.

7. 7

   Remove the thyme sprig from your creamy butter beans. Ladle a generous spoonful of the beans into the bottom of a shallow bowl. Lay a blackened catfish fillet right on top, then crown the fish with a spoonful of that bright, acidic green tomato relish. Serve it up hot.

   2 min

   Tip: Ensure you get some of the pickling liquid from the relish over the fish for extra zing.