Blackened Cajun Catfish with Creamy Corn Maque Choux

In a small bowl, combine 1 tablespoon paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to create the Cajun seasoning.

Pat the 2 catfish fillets dry with paper towels. Generously coat both sides of each fillet with the Cajun seasoning mixture, pressing it in gently. Set aside at room temperature for 15 minutes to allow the flavors to penetrate.

While the fish is resting, prepare the vegetables. Finely dice 1/2 yellow onion, 1/2 green bell pepper, and 1 celery stalk (this is the 'holy trinity' of Cajun cooking). Mince 2 garlic cloves. Halve 1 cup of cherry tomatoes. Thinly slice 3 green onions, separating the white and green parts.

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the diced onion, bell pepper, and celery with 1/2 teaspoon salt. Sauté for 5-7 minutes until softened but not browned.

Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Add 2 cups of fresh corn kernels and cook for 3-4 minutes, stirring occasionally.

Add the halved cherry tomatoes, white parts of the green onions, and 1 tablespoon fresh thyme leaves. Cook for another 2-3 minutes until the tomatoes begin to soften.

Pour in 1/4 cup heavy cream, reduce heat to low, and simmer for 5 minutes until slightly thickened. Stir occasionally. The mixture should be creamy but not soupy.

While the maque choux is simmering, heat 2 tablespoons olive oil in a cast-iron skillet over medium-high heat until almost smoking.

Carefully place the seasoned catfish fillets in the hot skillet. Cook for 3-4 minutes on each side, or until the fish is blackened on the outside and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Add the remaining 1 tablespoon of butter to the fish skillet during the last minute of cooking, allowing it to melt and baste the fish.

Squeeze half a lemon over the maque choux, add 1 teaspoon hot sauce (adjust to taste), and stir to combine. Taste and adjust seasoning if needed.

To serve, divide the creamy corn maque choux between two plates. Place a blackened catfish fillet on top of each portion. Garnish with the green parts of the green onions and serve with lemon wedges from the remaining half lemon.