Blackened Catfish with Creole Sauce

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1. 1Step 1: Pat the catfish fillets dry with a paper towel. Liberally season both sides with the blackened seasoning.
2. 2Step 2: Heat two tablespoons of the butter in a large skillet over medium-high heat. Once the skillet is very hot, add two of the catfish fillets. Cook for three minutes, then flip and continue to cook for another 3-4 minutes until the fish flakes easily with a fork. Repeat this with two more tablespoons of butter and the remaining two catfish fillets.
3. 3Step 3: Melt the remaining two tablespoons of butter in the same skillet over medium heat. Add the bell pepper, celery, and onion. Sauté until the vegetables are tender, about seven minutes.
4. 4Step 4: Add the garlic and sauté for another minute.
5. 5Step 5: Pour in the tomato sauce.
6. 6Step 6: Stir in the oregano, Worcestershire sauce, cayenne pepper and hot sauce, if using.
7. 7Step 7: Season the sauce with salt and pepper to taste.
8. 8Step 8: Serve the catfish with the sauce spooned over the top.