Crispy Blackened Catfish with Lemon-Herb Sauce and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Blackened Catfish with Lemon-Herb Sauce and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Lemon-Herb Sauce and Quinoa

Savor a vibrant dish featuring perfectly blackened catfish fillets with a zesty lemon-herb sauce, served alongside fluffy quinoa. The catfish is seasoned with a blend of smoky spices and seared to a delightfully crispy finish, while the fresh sauce adds brightness and a burst of flavor.

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NUTRITION

373kcal
Protein
36.5g
Fat
11g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 tsp Onion Powder

0.5 tsp Cayenne Pepper

Salt and Black Pepper to taste

1 tbsp Fresh Parsley

1 tbsp Fresh Dill

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Pat the catfish fillet dry with a paper towel. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

  • 2

    Rub the fillet lightly with olive oil, then sprinkle the spice mix evenly on both sides to create a blackened crust.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, place the catfish fillet in the pan and cook for about 3-4 minutes per side until the exterior is crispy and the fish is cooked through.

  • 4

    While the fish is cooking, prepare the lemon-herb sauce by mixing lemon juice, chopped fresh parsley, and dill in a small bowl.

  • 5

    Plate the cooked catfish and drizzle with the lemon-herb sauce. Serve alongside the cooked quinoa for a balanced meal.

Crispy Blackened Catfish with Lemon-Herb Sauce and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Blackened Catfish with Lemon-Herb Sauce and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Lemon-Herb Sauce and Quinoa

Savor a vibrant dish featuring perfectly blackened catfish fillets with a zesty lemon-herb sauce, served alongside fluffy quinoa. The catfish is seasoned with a blend of smoky spices and seared to a delightfully crispy finish, while the fresh sauce adds brightness and a burst of flavor.

NUTRITION

373kcal
Protein
36.5g
Fat
11g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 tsp Onion Powder

0.5 tsp Cayenne Pepper

Salt and Black Pepper to taste

1 tbsp Fresh Parsley

1 tbsp Fresh Dill

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Pat the catfish fillet dry with a paper towel. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

  • 2

    Rub the fillet lightly with olive oil, then sprinkle the spice mix evenly on both sides to create a blackened crust.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, place the catfish fillet in the pan and cook for about 3-4 minutes per side until the exterior is crispy and the fish is cooked through.

  • 4

    While the fish is cooking, prepare the lemon-herb sauce by mixing lemon juice, chopped fresh parsley, and dill in a small bowl.

  • 5

    Plate the cooked catfish and drizzle with the lemon-herb sauce. Serve alongside the cooked quinoa for a balanced meal.