Crispy Blackened Catfish with Zesty Spices

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

Crispy Blackened Catfish with Zesty Spices

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Zesty Spices

Savor the bold flavors of perfectly seasoned blackened catfish, pan-seared with a hint of olive oil and a vibrant mix of spices. Paired with a light salad of fresh arugula, cherry tomato accents, a tangy lemon wedge, and a side of fluffy quinoa, this dish delivers a balanced, satisfying meal that’s as nutritious as it is delicious.

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NUTRITION

343kcal
Protein
36.8g
Fat
11g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 tsp Olive Oil

1/2 tsp Paprika

1/4 tsp Cayenne Pepper

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

Pinch Salt

Pinch Black Pepper

1 Lemon Wedge

1 cup Arugula

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Pat the 6 oz catfish fillet dry with paper towels. In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.

  • 2

    Lightly brush the catfish with 1 tsp of olive oil on both sides to help the spices adhere.

  • 3

    Evenly coat the fillet with the spice mixture on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat and allow it to warm up.

  • 5

    Place the spiced catfish into the hot skillet. Cook for about 3-4 minutes per side, or until the fish is opaque and releases easily with a fork, forming a crispy blackened crust.

  • 6

    While the fish is cooking, prepare your side: toss 1 cup of arugula with a squeeze of fresh lemon juice (using the lemon wedge) and a light drizzle of olive oil if desired.

  • 7

    Warm 1/2 cup of cooked quinoa as per your preference (either from a previous batch or quickly reheated).

  • 8

    Plate the catfish alongside the arugula salad and a serving of quinoa. Squeeze extra lemon over the fish for a zesty finish and enjoy immediately.

Crispy Blackened Catfish with Zesty Spices

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

Crispy Blackened Catfish with Zesty Spices

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Zesty Spices

Savor the bold flavors of perfectly seasoned blackened catfish, pan-seared with a hint of olive oil and a vibrant mix of spices. Paired with a light salad of fresh arugula, cherry tomato accents, a tangy lemon wedge, and a side of fluffy quinoa, this dish delivers a balanced, satisfying meal that’s as nutritious as it is delicious.

NUTRITION

343kcal
Protein
36.8g
Fat
11g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 tsp Olive Oil

1/2 tsp Paprika

1/4 tsp Cayenne Pepper

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

Pinch Salt

Pinch Black Pepper

1 Lemon Wedge

1 cup Arugula

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Pat the 6 oz catfish fillet dry with paper towels. In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.

  • 2

    Lightly brush the catfish with 1 tsp of olive oil on both sides to help the spices adhere.

  • 3

    Evenly coat the fillet with the spice mixture on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat and allow it to warm up.

  • 5

    Place the spiced catfish into the hot skillet. Cook for about 3-4 minutes per side, or until the fish is opaque and releases easily with a fork, forming a crispy blackened crust.

  • 6

    While the fish is cooking, prepare your side: toss 1 cup of arugula with a squeeze of fresh lemon juice (using the lemon wedge) and a light drizzle of olive oil if desired.

  • 7

    Warm 1/2 cup of cooked quinoa as per your preference (either from a previous batch or quickly reheated).

  • 8

    Plate the catfish alongside the arugula salad and a serving of quinoa. Squeeze extra lemon over the fish for a zesty finish and enjoy immediately.