YOUR SOLIN GENERATED RECIPE
Crispy Blackened Catfish with Fresh Herbs
Enjoy a delightful and vibrant dish featuring a perfectly blackened catfish fillet seasoned with a blend of spicy herbs and spices, served with a refreshing arugula and cherry tomato salad, paired with a nutritious side of quinoa. This dish showcases a crispy exterior and a tender, flaky interior, enhanced by fresh herbs and a burst of citrus from a lemon wedge.
INGREDIENTS
7 oz Catfish Fillet
1 tsp Olive Oil
1 tsp Blackening Spice Blend
2 Tbsp Fresh Mixed Herbs (Parsley & Cilantro)
1 cup Arugula
5 Cherry Tomatoes
1/2 cup Cooked Quinoa
PREPARATION
Pat the catfish fillet dry with a paper towel and brush both sides lightly with olive oil.
Sprinkle the fillet evenly with the blackening spice blend, pressing gently to adhere, then top with fresh mixed herbs.
Heat a non-stick skillet over medium-high heat until it's very hot.
Place the catfish in the skillet and cook for about 3-4 minutes per side, or until the fish is crispy on the outside and flakes easily with a fork.
Meanwhile, prepare a quick salad by tossing arugula and cherry tomatoes; season lightly with a pinch of salt, a drizzle of olive oil, and a squeeze of lemon if desired.
Plate the blackened catfish alongside the salad and serve with a portion of cooked quinoa to complete the meal.