YOUR SOLIN GENERATED RECIPE
Crispy Blackened Catfish with Lemon-Herb Sauce
Savor the bold flavors of our Crispy Blackened Catfish, perfectly seasoned with a fragrant blend of spices and finished with a zesty lemon-herb sauce. Accompanied by a side of fluffy quinoa, this dish beautifully balances a satisfying crunch with the brightness of fresh lemon and parsley, making it an ideal choice for a nutritious and delicious meal.
INGREDIENTS
7 oz Catfish Fillet
1 tsp Olive Oil
1/2 cup Cooked Quinoa
1 tbsp Lemon Juice
1 tbsp Fresh Parsley, chopped
1/2 tsp Paprika
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/8 tsp Cayenne Pepper
1/4 tsp Salt
1/4 tsp Black Pepper
PREPARATION
Pat the catfish fillet dry with a paper towel. Brush both sides lightly with olive oil.
In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Sprinkle the spice mixture evenly over both sides of the catfish fillet, pressing gently to adhere.
Heat a non-stick skillet over medium-high heat. Once hot, add the catfish and sear for about 3-4 minutes per side until the exterior is crispy and the fish is cooked through.
While the catfish cooks, prepare the lemon-herb sauce by whisking together lemon juice and fresh parsley in a small bowl.
Plate the crispy blackened catfish alongside the cooked quinoa. Drizzle the lemon-herb sauce over the fish, and serve immediately.