Crispy Blackened Catfish with Lemon Herb Sauce

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

Crispy Blackened Catfish with Lemon Herb Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Lemon Herb Sauce

Savor a perfectly seared catfish fillet, encrusted with a robust blend of blackening spices and topped with a zesty lemon herb sauce. Served alongside a light bed of quinoa, this dish offers a delightful mix of textures and bright citrus notes, making it an irresistible, clean eating option for a nutritious meal.

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NUTRITION

385kcal
Protein
39.3g
Fat
13.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 tsp Olive Oil

Blackening Spice Mix (paprika, garlic powder, onion powder, cayenne, salt, pepper)

2 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tsp Lemon Zest

1 tbsp Fresh Parsley

1 tbsp Fresh Dill

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Pat the catfish fillet dry with a paper towel. Brush both sides lightly with olive oil and generously season with the blackening spice mix.

  • 2

    Preheat a nonstick skillet over medium-high heat. Once hot, add the seasoned catfish and cook for 3-4 minutes on each side until a crispy crust forms and the fish flakes easily with a fork.

  • 3

    While the fish is cooking, prepare the lemon herb sauce by whisking together the nonfat Greek yogurt, lemon juice, lemon zest, chopped fresh parsley, and dill in a small bowl.

  • 4

    Plate the crispy blackened catfish and drizzle the lemon herb sauce evenly over the top.

  • 5

    Serve alongside 1/2 cup of cooked quinoa to complete your balanced meal.

Crispy Blackened Catfish with Lemon Herb Sauce

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

Crispy Blackened Catfish with Lemon Herb Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Lemon Herb Sauce

Savor a perfectly seared catfish fillet, encrusted with a robust blend of blackening spices and topped with a zesty lemon herb sauce. Served alongside a light bed of quinoa, this dish offers a delightful mix of textures and bright citrus notes, making it an irresistible, clean eating option for a nutritious meal.

NUTRITION

385kcal
Protein
39.3g
Fat
13.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 tsp Olive Oil

Blackening Spice Mix (paprika, garlic powder, onion powder, cayenne, salt, pepper)

2 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tsp Lemon Zest

1 tbsp Fresh Parsley

1 tbsp Fresh Dill

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Pat the catfish fillet dry with a paper towel. Brush both sides lightly with olive oil and generously season with the blackening spice mix.

  • 2

    Preheat a nonstick skillet over medium-high heat. Once hot, add the seasoned catfish and cook for 3-4 minutes on each side until a crispy crust forms and the fish flakes easily with a fork.

  • 3

    While the fish is cooking, prepare the lemon herb sauce by whisking together the nonfat Greek yogurt, lemon juice, lemon zest, chopped fresh parsley, and dill in a small bowl.

  • 4

    Plate the crispy blackened catfish and drizzle the lemon herb sauce evenly over the top.

  • 5

    Serve alongside 1/2 cup of cooked quinoa to complete your balanced meal.