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 a perfectly crispy and flavorful catfish fillet, seasoned with a bold blackened spice blend and finished with a vibrant medley of fresh herbs and a creamy Greek yogurt drizzle. Paired with a side of nutritious quinoa, this dish delivers a satisfying crunch and bright, aromatic notes that uplift the senses.

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NUTRITION

343kcal
Protein
35.4g
Fat
11.6g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 tsp Olive Oil

1 serving Blackening Seasoning Blend

2 tbsp Fresh Mixed Herbs

1/4 cup Plain Nonfat Greek Yogurt

1/2 cup Cooked Quinoa

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the catfish fillet dry with paper towels. Brush both sides lightly with olive oil.

  • 2

    Evenly sprinkle the blackening seasoning blend over the fillet, pressing gently to adhere.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, carefully place the seasoned catfish in the skillet.

  • 4

    Cook the fillet for about 3-4 minutes on each side until it develops a crispy, dark crust and is cooked through.

  • 5

    While the fish cooks, prepare the herb topping by mixing the Greek yogurt with the chopped fresh herbs in a small bowl.

  • 6

    Plate the catfish alongside the cooked quinoa. Drizzle or dollop the herb yogurt mixture over the fish.

  • 7

    Finish by squeezing a lemon wedge over the dish for a burst of bright flavor, and serve immediately.

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 a perfectly crispy and flavorful catfish fillet, seasoned with a bold blackened spice blend and finished with a vibrant medley of fresh herbs and a creamy Greek yogurt drizzle. Paired with a side of nutritious quinoa, this dish delivers a satisfying crunch and bright, aromatic notes that uplift the senses.

NUTRITION

343kcal
Protein
35.4g
Fat
11.6g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 tsp Olive Oil

1 serving Blackening Seasoning Blend

2 tbsp Fresh Mixed Herbs

1/4 cup Plain Nonfat Greek Yogurt

1/2 cup Cooked Quinoa

1 Lemon Wedge

PREPARATION

  • 1

    Pat the catfish fillet dry with paper towels. Brush both sides lightly with olive oil.

  • 2

    Evenly sprinkle the blackening seasoning blend over the fillet, pressing gently to adhere.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, carefully place the seasoned catfish in the skillet.

  • 4

    Cook the fillet for about 3-4 minutes on each side until it develops a crispy, dark crust and is cooked through.

  • 5

    While the fish cooks, prepare the herb topping by mixing the Greek yogurt with the chopped fresh herbs in a small bowl.

  • 6

    Plate the catfish alongside the cooked quinoa. Drizzle or dollop the herb yogurt mixture over the fish.

  • 7

    Finish by squeezing a lemon wedge over the dish for a burst of bright flavor, and serve immediately.