Cajun Broiled Catfish with Glazed Carrots and Rice Pilaf

This Southern-inspired dish brings together spicy Cajun-seasoned catfish, sweet glazed carrots and fluffy rice pilaf for a comforting yet elevated meal. The catfish is broiled to perfection with lemon, garlic and thyme, creating a flavorful crust while staying tender inside.

Perfect for a weeknight dinner or a special occasion, this recipe is easy to follow and delivers restaurant-quality results. Serve it with a side of glazed carrots and rice pilaf for a complete, satisfying plate.

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Ingredients

4 catfish filletsView ingredient guideLike ingredientDislike ingredient

2 tablespoons Cajun seasoningView ingredient guideLike ingredientDislike ingredient

1 lemon, slicedView ingredient guideLike ingredientDislike ingredient

4 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 teaspoon dried thymeView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

1 cup long-grain riceView ingredient guideLike ingredientDislike ingredient

2 cups chicken brothView ingredient guideLike ingredientDislike ingredient

1 tablespoon butterView ingredient guideLike ingredientDislike ingredient

1/2 cup chopped onionView ingredient guideLike ingredientDislike ingredient

1/2 cup chopped celeryView ingredient guideLike ingredientDislike ingredient

1/2 cup chopped carrotView ingredient guideLike ingredientDislike ingredient

4 large carrots, peeled and slicedView ingredient guideLike ingredientDislike ingredient

2 tablespoons honeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon butterView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler and line a baking sheet with foil. Pat catfish fillets dry and season both sides with Cajun seasoning, salt and pepper.
2. Place fillets on the prepared baking sheet. Top each with lemon slices, minced garlic and a sprinkle of dried thyme. Drizzle with olive oil.
3. Broil for 6-8 minutes, until fish is opaque and flakes easily with a fork. Remove from oven and keep warm.
4. While fish cooks, prepare rice pilaf: In a medium saucepan, melt 1 tablespoon butter over medium heat. Add onion, celery and chopped carrot; cook until softened, about 5 minutes.
5. Stir in rice and cook for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
6. For glazed carrots: In a skillet, melt 1 tablespoon butter over medium heat. Add sliced carrots and honey. Cook, stirring occasionally, until carrots are tender and glazed, about 8-10 minutes. Season with salt and pepper.
7. Serve catfish alongside rice pilaf and glazed carrots. Garnish with fresh lemon wedges if desired.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute catfish with other firm white fish like tilapia, cod or snapper. Adjust cooking time as needed.

Can I make this dish ahead of time?

The rice pilaf and glazed carrots can be made a day in advance and reheated. The catfish is best served fresh from the broiler.

What can I serve instead of rice pilaf?

You can serve the catfish with mashed potatoes, quinoa or a simple green salad.