Cajun Blackened Catfish with Creole Sauce Recipe :: The Meatwave

Ingredients

• For the Sauce
• 2 tablespoons olive oil
• 1 cup diced onions (about 1 medium)
• 1/2 cup diced celery (about 2 stalks)
• 1/2 cup diced green bell pepper (about 1 medium)
• 1 tablespoon minced garlic (about 3 medium cloves)
• 1 (14 ounce) can diced tomatoes
• 2 cups low-sodium store-bought or homemade chicken stock
• 1 tablespoon Louisiana-style hot sauce (such as Crystal), plus more to taste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme leaves
• 4 tablespoons butter
• 2 tablespoons finely chopped fresh parsley leaves
• 1/2 cup thinly sliced green onions
• Kosher salt and freshly ground black pepper
• For the Catfish
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 boneless catfish fillets
• Olive oil, for brushing