YOUR SOLIN GENERATED RECIPE
Spicy Herb Blackened Catfish
Enjoy a flavorful twist on a classic fish dish with our Spicy Herb Blackened Catfish. The catfish fillet is seasoned with a vibrant blend of paprika, cayenne, garlic, and herbs that create a perfect crust, while a side of fluffy quinoa and a squeeze of fresh lemon bring brightness and balance to the plate.
INGREDIENTS
6 oz Catfish Fillet
1/2 cup Cooked Quinoa
1/2 tsp Olive Oil
1/2 tbsp Spice Blend (Paprika, Cayenne, Garlic Powder, Onion Powder, Thyme, Oregano, Salt, Pepper)
1 tbsp Lemon Juice
PREPARATION
Pat the catfish fillet dry with paper towels.
In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
Rub the catfish with olive oil, then evenly coat both sides with the spice blend.
Heat a non-stick skillet or cast-iron pan over medium-high heat until hot.
Place the catfish in the pan and cook for about 3-4 minutes on each side until a blackened crust forms and the fish is opaque in the center.
Meanwhile, reheat or prepare 1/2 cup of cooked quinoa according to package instructions.
Transfer the cooked catfish to a plate, drizzle with lemon juice, and serve alongside the quinoa.
Enjoy your Spicy Herb Blackened Catfish as a nourishing meal suitable for breakfast, lunch, or dinner.