- 1 catfish fillet thawed
- 1 tablespoon butter melted
- 1 tablespoon blackened seasoning mix
- 1 tablespoon pure vegetable oil
- 1 10 ounce can diced tomatoes with medium green chiles (10 ounce) drained
Pat fish dry with clean paper towels. Brush with butter and rub with blackened seasoning.
In medium skillet, heat oil over high heat. Sear fish on both sides (about 1 minute per side). Pour drained tomatoes next to fish; reduce heat and sauté tomatoes until fish flakes easily with a fork (about 5 minutes).
Transfer tomatoes to a dinner plate and top with fish.