YOUR SOLIN GENERATED RECIPE
Crispy Blackened Catfish with Lemon Herb Sauce
Enjoy a vibrant twist on catfish featuring a deliciously crispy, blackened exterior paired with a fresh, tangy lemon herb sauce. This dish balances bold spices with the brightness of lemon and aromatic herbs to create a satisfying meal that's as nutritious as it is flavorful.
INGREDIENTS
8 oz Catfish Fillet
1 tbsp Olive Oil
1 tsp Paprika
1/4 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
Salt and Black Pepper, to taste
1 tbsp Lemon Juice
1 tbsp Fresh Parsley (chopped)
2 tbsp Greek Yogurt
PREPARATION
Pat the catfish fillet dry with paper towels. In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
Brush the fillet lightly with olive oil and evenly coat it with the spice mixture on both sides.
Heat a non-stick skillet over medium-high heat. Once hot, add the catfish and cook for about 4-5 minutes per side, or until the fish is cooked through and has a crispy, blackened crust.
For the lemon herb sauce, in a small bowl, combine lemon juice, chopped fresh parsley, and Greek yogurt. Stir until smooth. Adjust salt and pepper to taste.
Plate the crispy catfish and drizzle the lemon herb sauce over the top or serve on the side. Enjoy immediately.