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Pan Seared Cajun Catfish with Cajun Cream Sauce and Pico de Gallo

Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Main Course
Servings 6

Ingredients
  

  • 6 Catfish fillets
  • 1 Tomato diced
  • 1/2 cup Pickled jalapenos chopped
  • 1 white onion diced
  • 2 tbsp Cilantro chopped
  • 1 tbsp Olive oil
  • 1 tbsp Salt
  • 1 tbsp Black pepper
  • 2 Avocados sliced
  • 1/3 cup Cajun seasoning
  • 2 tbsp White wine
  • 1 1/2 cup Heavy cream
  • 3 tbsp Unsalted butter

Instructions
 

  • - Combine all Pico de Gallo ingredients in a bowl, mix well and place in refrigerator for at least 30 minutes
  • - Set sauté pan to medium/high heat
  • - Season fish by gently coating each filet with canola oil then salt, pepper, and Cajun seasoning
  • - Add1 tbsp canola oil to pan.  Add filets to pan 2 at a time, careful not to over crowd the pan
  • -  Add 1 tbsp of butter to pan; after melted use spoon to coat the fish with the butter as it cooks.  Cook about 2.5 minutes per side
  • - Set fish aside to rest.  Lower heat to med./low and add heavy cream using whisk to scrap the bits off the bottom of pan.  Get the cream to a soft boil and reducing, add in ¼ cup of Cajun seasoning to pan and whisk well.  Reduce the sauce, about 3 minutes.
  • - Add fish to plate and ladle the sauce over the fish
  • - Garnish with 3 slices of avocado and top with the Pico de Gallo
Keyword cajun, catfish, cream, fish