When you want to bring restaurant-quality flavors to your home kitchen, this Blackened Catfish with Mango Avocado Salsa delivers an impressive dish that looks as stunning as it tastes. The blackening technique creates a beautifully spiced, slightly charred crust on the outside of the fish while keeping the inside tender and flaky. This bold, smoky flavor gets perfectly balanced by the fresh, tropical mango avocado salsa that adds sweetness, creaminess, and a cooling contrast to every bite. The combination of Cajun-inspired spices with fresh fruit creates a dish that feels both comforting and exotic. This recipe serves 4 people and takes about 35 minutes from start to finish, making it perfect for a special weeknight dinner or when you want to impress guests without spending all day in the kitchen.
Ingredients
For the blackening spice blend:
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon white pepper
For the catfish:
- 4 catfish fillets (6-8 oz each)
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
For the mango avocado salsa:
- 1 large ripe mango, diced
- 2 ripe avocados, diced
- 1/4 cup red onion, finely diced
- 1/4 cup red bell pepper, diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 jalapeño, seeded and minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For serving:
- Lime wedges
- Fresh cilantro sprigs
Equipment Needed
- Cast iron skillet or heavy-bottomed pan
- Two medium mixing bowls
- Small mixing bowl for spices
- Sharp knife
- Cutting board
- Measuring spoons
- Tongs or large spatula
Preparing the Blackening Spice Mix
In a small bowl, combine all the spice blend ingredients: paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, salt, and white pepper. Mix thoroughly until all spices are evenly distributed.
This makes more spice blend than you’ll need for this recipe, but the extra can be stored in an airtight container for up to 6 months and used on chicken, shrimp, or other fish.
Making the Mango Avocado Salsa
Start with the salsa since it benefits from sitting and allowing the flavors to meld together. Dice the mango into small, uniform pieces, removing all the skin and cutting around the large pit in the center.
Cut the avocados in half, remove the pits, and dice the flesh into pieces similar in size to your mango. The key is keeping the pieces roughly the same size so you get a bit of everything in each spoonful.
In a medium bowl, gently combine the diced mango, avocado, red onion, red bell pepper, cilantro, and minced jalapeño. Add the lime juice, salt, and pepper, then fold everything together carefully to avoid mashing the avocado.
Taste and adjust the seasoning, adding more lime juice if you want it brighter or more salt if needed. Set the salsa aside at room temperature to let the flavors develop.
Preparing the Catfish
Pat the catfish fillets completely dry with paper towels. Any moisture on the surface will prevent the spices from adhering properly and create steam instead of that beautiful blackened crust we’re looking for.
Brush both sides of each fillet with the melted butter, making sure to coat them evenly. The butter helps the spices stick and creates that signature blackened flavor when it hits the hot pan.
Sprinkle about 1 tablespoon of the blackening spice mix on each side of the fillets, pressing gently with your hands to help the spices adhere to the fish. The fillets should be well-coated but not so heavily that you can’t see the fish underneath.
Heating Your Pan
This is crucial for proper blackening: heat your cast iron skillet over medium-high heat until it’s very hot but not smoking. The pan needs to be hot enough to create that instant sizzle when the fish hits it, but not so hot that it burns the spices before the fish cooks through.
Add the olive oil to the hot pan and swirl to coat the bottom evenly.
Blackening the Catfish
Carefully place the seasoned catfish fillets in the hot pan, laying them away from you to avoid any oil splatter. Don’t overcrowd the pan – work in batches if necessary.
Cook without moving the fillets for 3-4 minutes. You should hear a steady sizzling sound, and you’ll start to see the edges of the fish turning opaque. Resist the urge to peek or move the fish during this time.
Flipping and Finishing
Using tongs or a large spatula, carefully flip each fillet. The cooked side should be deeply browned with a beautiful blackened crust. If it’s not quite dark enough, give it another minute before flipping.
Cook the second side for 3-4 minutes more, until the fish flakes easily with a fork and the internal temperature reaches 145 degrees Fahrenheit. The exact cooking time will depend on the thickness of your fillets.
Checking for Doneness
The fish is done when it flakes easily with a fork and the flesh is opaque throughout. The blackened crust should be dark and aromatic, but not actually burned – there’s a difference between blackened and charred.
If the outside is getting too dark before the inside is cooked, you can finish the fish in a 400-degree oven for a few minutes.
Plating and Serving
Transfer the blackened catfish to serving plates and immediately top each fillet with a generous portion of the mango avocado salsa. The contrast between the hot, spiced fish and the cool, fresh salsa is what makes this dish so special.
Garnish with fresh cilantro sprigs and serve with lime wedges on the side for squeezing over the top.
Tips for Perfect Results
Make sure your mango is ripe but still firm – it should yield slightly to pressure but not be mushy. An overripe mango will turn to mush when you try to dice it.
Don’t make the salsa too far in advance, as the lime juice will start to break down the avocado and make it mushy. An hour ahead is perfect.
If you don’t have a cast iron skillet, a heavy-bottomed stainless steel pan will work, but cast iron really gives the best results for blackening.
Storage and Make-Ahead Tips
The blackening spice mix can be made weeks in advance and stored in an airtight container. The salsa is best made the day you plan to serve it, but the fish should be cooked just before serving for the best texture and flavor.
Customization Ideas
This same blackening technique works beautifully with other firm fish like red snapper, mahi-mahi, or even chicken breasts. You can also adjust the heat level in both the spice mix and the salsa to suit your preferences.
This Blackened Catfish with Mango Avocado Salsa proves that home cooking can be both impressive and approachable, delivering restaurant-quality results with techniques that anyone can master.
