Crispy Blackened Catfish with Fresh Herbs

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

Crispy Blackened Catfish with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Fresh Herbs

Savor the delight of a perfectly blackened catfish fillet, crispy on the outside and tender inside, accented with a burst of fresh herbs and vibrant salad. A light drizzle of olive oil and a squeeze of lemon enhance the flavors, making it an ideal meal for a flavorful dinner without compromising your nutritional goals.

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NUTRITION

371kcal
Protein
36.8g
Fat
17.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Catfish Fillet

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Blackening Seasoning

1 cup Arugula

1/2 cup Cherry Tomatoes

1 tablespoon Balsamic Vinaigrette

1/3 cup Cooked Quinoa

4 tablespoons Fresh Parsley

4 tablespoons Fresh Cilantro

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the 7-ounce catfish fillet dry with paper towels.

  • 2

    Rub the fillet with 1 teaspoon of olive oil and generously coat it with blackening seasoning.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, place the catfish in the skillet and cook for about 3-4 minutes on each side until a crispy, dark crust forms and the fish is cooked through.

  • 4

    While the catfish is cooking, prepare the side salad by combining 1 cup of arugula and 1/2 cup of halved cherry tomatoes in a bowl. Toss with 1 tablespoon of balsamic vinaigrette.

  • 5

    Lightly toss together 4 tablespoons each of freshly chopped parsley and cilantro to create a vibrant herb mix.

  • 6

    Plate the crispy catfish along with the fresh herb mix and salad. Add 1 lemon wedge on the side for an extra burst of citrus flavor.

  • 7

    Optionally, serve with 1/3 cup of cooked quinoa for extra texture and satiety.

Crispy Blackened Catfish with Fresh Herbs

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

Crispy Blackened Catfish with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Fresh Herbs

Savor the delight of a perfectly blackened catfish fillet, crispy on the outside and tender inside, accented with a burst of fresh herbs and vibrant salad. A light drizzle of olive oil and a squeeze of lemon enhance the flavors, making it an ideal meal for a flavorful dinner without compromising your nutritional goals.

NUTRITION

371kcal
Protein
36.8g
Fat
17.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Catfish Fillet

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Blackening Seasoning

1 cup Arugula

1/2 cup Cherry Tomatoes

1 tablespoon Balsamic Vinaigrette

1/3 cup Cooked Quinoa

4 tablespoons Fresh Parsley

4 tablespoons Fresh Cilantro

1 Lemon Wedge

PREPARATION

  • 1

    Pat the 7-ounce catfish fillet dry with paper towels.

  • 2

    Rub the fillet with 1 teaspoon of olive oil and generously coat it with blackening seasoning.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, place the catfish in the skillet and cook for about 3-4 minutes on each side until a crispy, dark crust forms and the fish is cooked through.

  • 4

    While the catfish is cooking, prepare the side salad by combining 1 cup of arugula and 1/2 cup of halved cherry tomatoes in a bowl. Toss with 1 tablespoon of balsamic vinaigrette.

  • 5

    Lightly toss together 4 tablespoons each of freshly chopped parsley and cilantro to create a vibrant herb mix.

  • 6

    Plate the crispy catfish along with the fresh herb mix and salad. Add 1 lemon wedge on the side for an extra burst of citrus flavor.

  • 7

    Optionally, serve with 1/3 cup of cooked quinoa for extra texture and satiety.