YOUR SOLIN GENERATED RECIPE
Crispy Blackened Catfish with Lemon-Herb Sauce
Savor the vibrant flavors of this crispy blackened catfish, perfectly seared with a bold blend of spices and served with a refreshing lemon-herb sauce. The dish balances a delightful crunch on the outside with tender, flaky fish inside, elevated by the bright, tangy finish of lemon and fresh herbs.
INGREDIENTS
7 oz Catfish Fillet
1 tsp Olive Oil
1/2 tsp Paprika
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/8 tsp Cayenne Pepper
Juice from 1/2 medium Lemon
2 tbsp Fresh Parsley, chopped
2 tbsp Fresh Thyme, chopped
1/4 cup Low-Fat Greek Yogurt
Salt & Pepper, to taste
PREPARATION
Pat the catfish fillet dry with paper towels. In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Lightly brush the fillet with olive oil, then generously coat both sides with the spice mixture.
Heat a non-stick skillet or cast iron pan over medium-high heat. Once hot, add the catfish and cook for about 3-4 minutes per side until a crispy, darkened crust forms and the fish flakes easily.
While the fish is cooking, prepare the lemon-herb sauce by mixing the lemon juice, chopped parsley, chopped thyme, and low-fat Greek yogurt in a small bowl. Season with a pinch of salt and pepper.
Plate the crispy blackened catfish and drizzle with the lemon-herb sauce or serve on the side. Enjoy immediately.