YOUR SOLIN GENERATED RECIPE
Crispy Blackened Catfish with Lemon
Savor the bold flavor of perfectly blackened catfish paired with a tangy squeeze of lemon and a side of fluffy quinoa. This dish brings a delightful crunch with a spicy, smoky crust, balanced by the light, nutty texture of quinoa that perfectly complements your meal.
INGREDIENTS
6 oz Catfish Fillet
1 tsp Olive Oil
1 tsp Blackened Spice Blend
1 Lemon wedge
1/2 cup Cooked Quinoa
PREPARATION
Pat the catfish fillet dry with a paper towel to remove any excess moisture.
Brush the fillet lightly with olive oil on both sides.
Evenly sprinkle the blackened spice blend over both sides of the fish, ensuring a good coating for a crispy crust.
Preheat a non-stick skillet over medium-high heat.
Place the seasoned catfish in the skillet and cook for about 3-4 minutes on each side until a dark, crispy crust forms and the fish flakes easily with a fork.
While the catfish cooks, prepare the cooked quinoa if not already done.
Plate the crispy catfish alongside the half cup of cooked quinoa.
Finish by squeezing a fresh lemon wedge over the fish to enhance the flavors.
Serve immediately and enjoy your bold, flavorful dish.