Skillet Blackened Catfish with Lemon-Butter Camp Veggies

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 4 catfish fillets (about 6 oz / 170 g each)
• 2 tbsp unsalted butter, melted (for fish)
• 1 tbsp avocado oil (or canola oil)
• 2 tbsp smoked paprika
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1 tsp light brown sugar
• 1 medium zucchini, sliced (about 10 oz / 285 g)
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 8 oz (225 g) cremini mushrooms, halved
• 1 cup cherry tomatoes
• 2 tbsp unsalted butter (for veggies)
• 2 tbsp lemon juice (from 1 lemon), plus wedges for serving
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley

Do This

• 1. Mix the blackening seasoning; pat catfish very dry.
• 2. Brush fish with melted butter; coat heavily with seasoning.
• 3. Heat a cast-iron skillet over high until very hot (about 2–3 minutes); add oil.
• 4. Sear catfish 2–3 minutes per side to 145°F internal; transfer to a plate.
• 5. In the same skillet, sauté mushrooms, onion, and pepper 4 minutes; add zucchini and tomatoes 3–4 minutes.
• 6. Stir in butter, garlic, lemon juice, and parsley; season to taste.
• 7. Serve blackened catfish with lemon-butter camp veggies and extra lemon wedges.

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Why You’ll Love This Recipe

• Big flavor, simple method: A bold, smoky blackened crust without deep-frying.
• One-skillet rhythm: Fish first, veggies second, using the same pan for extra flavor.
• Bright finish: Lemon-butter and parsley cut through the spice and make everything pop.
• Weeknight-friendly: Ready in about 30 minutes with easy grocery-store ingredients.

Grocery List

• Seafood: Catfish fillets (4)
• Produce: 1 zucchini, 1 red bell pepper, 1 small red onion, 8 oz cremini mushrooms, 1 cup cherry tomatoes, 1 lemon, 2 garlic cloves, fresh parsley
• Dairy: Unsalted butter
• Pantry: Avocado oil (or canola), smoked paprika, kosher salt, garlic powder, onion powder, dried thyme, dried oregano, black pepper, cayenne pepper, light brown sugar

Full Ingredients

Blackening Seasoning (makes about 1/4 cup)

• 2 tbsp smoked paprika
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1 tsp light brown sugar

Blackened Catfish

• 4 catfish fillets (about 6 oz / 170 g each), patted very dry
• 2 tbsp unsalted butter, melted
• 1 tbsp avocado oil (or canola oil)
• 1/2 tsp lemon zest (optional, for serving)
• Lemon wedges, for serving

Lemon-Butter Camp Veggies

• 8 oz (225 g) cremini mushrooms, halved (or quartered if large)
• 1 small red onion, sliced into 1/4-inch strips
• 1 red bell pepper, sliced into 1/2-inch strips
• 1 medium zucchini (about 10 oz / 285 g), sliced into 1/2-inch half-moons
• 1 cup cherry tomatoes
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice (from 1 lemon)
• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Mix the blackening seasoning

In a small bowl, combine the smoked paprika, kosher salt, garlic powder, onion powder, dried thyme, dried oregano, black pepper, cayenne, and brown sugar. Stir until evenly blended and no brown sugar lumps remain.

Set the mix near the stove so you can season the fish quickly once the skillet is hot.

Step 2: Prep and season the catfish

Pat the catfish fillets very dry with paper towels (this helps the seasoning cling and improves browning). Brush both sides of each fillet with the 2 tbsp melted butter.

Sprinkle the blackening seasoning generously on both sides, pressing lightly so it adheres. Use most of the seasoning; a bold crust is the goal.

Step 3: Preheat the skillet until properly hot

Place a 12-inch cast-iron skillet over high heat. Let it heat until very hot and just starting to smoke, about 2 to 3 minutes.

Turn on your vent fan (blackening is smoky by design). Add 1 tbsp avocado oil and swirl to coat the bottom.

Step 4: Sear the catfish (blacken) and cook to temperature

Carefully lay the fillets in the skillet (work in batches if needed; overcrowding cools the pan). Cook undisturbed for 2 to 3 minutes on the first side, until the crust looks dark and set.

Flip and cook 2 to 3 minutes more, or until the thickest part reaches 145°F (63°C) on an instant-read thermometer.

Transfer the fish to a plate and loosely tent with foil. Leave the skillet on the burner.

Step 5: Start the camp veggies in the same skillet

Reduce heat to medium-high. Add the mushrooms, red onion, and bell pepper. Sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook, stirring occasionally, for 4 minutes until the mushrooms begin to brown and the onions soften.

As they cook, scrape up any browned bits from the fish (that fond is flavor).

Step 6: Finish the veggies with zucchini and tomatoes

Add the zucchini and cook for 3 minutes, stirring occasionally, until crisp-tender. Add the cherry tomatoes and cook 1 minute more, just until they start to blister but still hold their shape.

Step 7: Add lemon-butter and bring it all together

Turn the heat down to medium. Add 2 tbsp butter and 2 minced garlic cloves. Stir for 30 to 45 seconds until the garlic is fragrant (don’t let it brown).

Stir in 2 tbsp lemon juice and remove from heat. Fold in 2 tbsp chopped parsley. Taste and season with additional salt and pepper as needed.

Step 8: Serve

Plate the blackened catfish and pile the lemon-butter camp veggies alongside (or right over the top if you like).

Finish with lemon wedges for squeezing and optional 1/2 tsp lemon zest over the fish for extra brightness.

Pro Tips

• Dry fish = better crust: Take an extra minute to blot moisture; it helps the seasoning stick and reduces steaming.
• Don’t fear the dark: “Blackened” is supposed to look deep brown to nearly black. If it tastes bitter, the pan was too hot or the spices burned; lower heat slightly next time.
• Use a thermometer: Pull catfish at 145°F (63°C) so it stays moist and flaky.
• Control the smoke: Preheat well, use a high-smoke-point oil, and run the vent fan. A cast-iron skillet gives the best crust.
• Veggie timing matters: Start with mushrooms/onions/peppers to build browning, then add zucchini and tomatoes at the end so they stay vibrant.

Variations

• Swap the fish: Use redfish, tilapia, striped bass, or salmon. Keep the same method; adjust cook time for thickness (still cook to 145°F for most fish).
• Make it milder: Reduce cayenne to 1/8 tsp and increase brown sugar to 2 tsp for a gentler, slightly sweet crust.
• Campfire-style veggies: Replace mushrooms and tomatoes with 1 cup corn kernels and 1 cup thin-sliced baby potatoes (parboil potatoes 8 minutes first so they finish quickly in the skillet).

Storage & Make-Ahead

Store leftover catfish and veggies in separate airtight containers in the refrigerator for up to 2 days. Reheat gently to keep the fish from drying out: warm the veggies in a skillet over medium heat for 3 to 4 minutes, then add the fish and cover for 1 to 2 minutes until heated through. For make-ahead, mix the blackening seasoning up to 1 month ahead and keep it in a sealed jar in a cool, dark pantry.

Nutrition (per serving)

Approximate, assuming 1 fillet plus 1/4 of the veggies: 420 calories, 37 g protein, 26 g fat, 14 g carbohydrates, 5 g fiber, 7 g sugar, 900 mg sodium.