A flavorful and easy-to-make Cajun-inspired dish featuring catfish fillets baked with a creamy shrimp sauce.
Season the catfish fillets with the blackened seasoning evenly on both sides.
Ensure the seasoning is evenly distributed for consistent flavor.
Spread the mayonnaise over the seasoned catfish fillets.
The mayonnaise helps keep the fish moist during cooking.
Place the coated fillets in a shallow dish, cover, and refrigerate for 1 hour.
Refrigerating allows the flavors to meld and enhances the taste.
Preheat the oven to 375°F (190°C).
Preheating ensures even cooking.
In a skillet, melt 4 tablespoons of butter over medium heat until it sizzles.
Use medium heat to prevent the butter from burning.
Sear the catfish fillets in the skillet until golden brown on both sides, then transfer to a baking dish.
Searing locks in the juices and adds a nice crust.
In the same skillet, melt the remaining butter and sauté the mushrooms until golden.
Stir occasionally to cook the mushrooms evenly.
Add the parsley, green onions, and shrimp to the skillet and cook until the shrimp turn pink.
Avoid overcooking the shrimp to keep them tender.
Stir in the cream of mushroom soup and mix well, then remove from heat.
Blend the sauce thoroughly for a smooth consistency.
Pour the sauce over the seared catfish in the baking dish.
Ensure the sauce covers the fish evenly for uniform flavor.
Bake in the preheated oven for 30 minutes, adjusting time if fillets are thin.
Check the fish for doneness by testing its flakiness with a fork.
Serve hot with your choice of sides, garnished with extra parsley if desired.
Pair with rice or bread to complement the flavors.
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