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1
Place the catfish filets and the melted margarine in a flat dish, saturating the catfish completely.
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2
Sprinkle cajun seasoning onto one side of the catfish filets, completely covering the filets with a coat of seasoning.
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3
Place filets seasoning side down on a white hot cast iron skillet or griddle until edges of filets are white.
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4
Sprinkle the same amount of seasoning on the exposed side of the filets as you did in the previous process and turn with spatula.
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5
Cook until filet meat is completely cooked but moist, with a blackened exterior coat of spices.
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6
Be cautious not to over cook as the blackening skillet is extremely hot.
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7
Place the butter, garlic, green onions, shrimp and crab into a two quart saucepan. Gently saute until lightly browned.
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8
Add the seafood stock.
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9
Cook until shrimp are just pink.
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10
Lower heat and add heavy whipping cream. Cook while stirring constantly until a gentle boil.
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11
Add more seafood seasoning to season to taste, mild or spicy.
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12
Add parmesan cheese to thicken.
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13
Remove from heat.
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14
To serve, place a catfish filet on the center of the plate, completely covering it with the sauce. If desired, the catfish can be served over a bed of dirty or white rice.
