Tag Archives: Chili Powder

Blackened Cajun Catfish over Black Bean and Corn Salsa with Chipotle Chili Pepper Sauce

Good morning friends. Hopefully, everyone had a wonderful Mother’s Day Weekend. Here is a recipe to start your week off with a bang! It is a super spicy, super delicious, easy breezy dish!

Blackened Cajun Catfish over Black Bean and Corn Salsa with Chipotle Pepper Sauce

Blackened Cajun Catfish over Black Bean and Corn Salsa with Chipotle Chili Pepper Sauce

What you will need for the Black Bean and Corn Salsa:

  • 2, 15 ounce cans of black beans- drained and rinsed
  • 1, 16 ounce bag frozen corn- thawed and drained of any extra liquid
  • 1/2 medium red onion- diced
  • 1/2 red bell pepper- diced
  • 1/2 poblano pepper- diced
  • 1/2 bunch cilantro- leaved picked from stems
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 2 tsp cumin
  • 1 tsp salt
  • 2 limes- juiced
Prepare all ingredients into a large glass mixing bowl. Stir well and place in the refrigerator until the catfish has been cooked.
Black bean and corn salsa
What you will need for the Blackened Cajun Catfish:
  • 4 Catfish Filets
  • Cajun Seasoning ( I used Tony Chachere’s Original Creole Seasoning)
  • 2-3 tbsp. Extra Virgin Olive Oil
Heat olive oil in a large cast iron skillet on medium high heat. Sprinkle both sides of catfish filets with Cajun seasoning. Use as much or as little as you like. Place in the hot pan and fry for 4 minutes on each side until browned and crispy. Remove from pan and place on lined baking sheet. Bake in a 350 degree oven for another 3-4 minutes.
 IMG_1040
I found this fantastic chipotle chili pepper sauce at my local grocery store which made an absolutely perfect finish to this dish.
 It is also available online at:
www.kigourmet.com/index.php?l=en
You of course can make your own from scratch, but this bottled sauce is so yummy that you will want to spice everything up with it!
Chipotle Chili Pepper Sauce
Now just plate it all up and garnish with a bit of cilantro and you have a wonderfully elegant dish that is sure to spice up your week.  😉

Potato Picadillo

Potato Picadillo

Meat and Potatoes, what could be better?  Spicy with a hint of sweetness from the golden raisins makes this a dish a delightful change from the typical tomato based picadillos.  This version of Potato Picadillo was born from the recipe that I use for the filling for meat empanadas.  Throw in some pan fried potatoes and a couple of corn tortillas, and you have yourself a delicious meal that will satisfy even the pickiest of eaters.

Potato Picadillo
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Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Potato Picadillo
Votes: 0
Rating: 0
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Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat a large non-stick pan on medium high. Sauté ground meat until cooked thoroughly and browned.
  2. Add salt, pepper, chili powder, paprika, cumin, garlic. Once evenly mixed, add golden raisins and green olives. Reduce heat to low.
  3. Preheat olive oil a large cast iron skillet over medium high heat. Add potatoes, sprinkle with Cajun seasoning. and cook to a golden brown.
  4. Transfer the meat mixture to the potatoes and add chicken broth. Mix well.
  5. Cover and allow to simmer for 15-20 minutes.
  6. Warm a few corn tortillas and serve on the side.
Recipe Notes

I was lucky enough to find some artisan corn and green chile tortillas at my local grocery store. This dish could also be served over rice.

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