YOUR SOLIN GENERATED RECIPE
Enjoy a vibrant plate featuring a perfectly seasoned, spicy blackened catfish paired with a refreshing avocado-tomato salad. The crispy, flavorful crust on the fillet contrasts beautifully with the light, zesty salad, making it a satisfying and balanced meal.
INGREDIENTS
8 oz Catfish Fillet
1 tsp Olive Oil
1/2 tsp Paprika
1/4 tsp Cayenne Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Pinch Salt
Pinch Black Pepper
1/2 Avocado
1 medium Tomato
1 cup Mixed Greens
1 tbsp Lime Juice
PREPARATION
Pat the catfish fillet dry with paper towels.
In a small bowl, mix olive oil, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper to create the blackening spice blend.
Brush the spice mix evenly over both sides of the catfish fillet.
Heat a non-stick skillet over medium-high heat. Once hot, add the catfish and sear for about 3-4 minutes on each side, until a dark crust forms and the fish is cooked through.
While the fish cooks, prepare the salad by combining mixed greens, diced tomato, and diced avocado in a bowl. Drizzle with lime juice and toss gently.
Plate the blackened catfish alongside the fresh salad and serve immediately.