YOUR SOLIN GENERATED RECIPE
Crispy Blackened Catfish with Spicy Roasted Bell Peppers
Savor the bold flavors of our Crispy Blackened Catfish paired with vibrantly spicy roasted red bell peppers. The perfectly seasoned, pan-seared catfish delivers a satisfying crunch and a deep, smoky flavor from the house-made blackened spice mix, while the bell peppers bring a burst of sweetness and a gentle kick from the spice-infused olive oil glaze.
INGREDIENTS
7 oz Catfish Fillet
1 medium Red Bell Pepper
1 tablespoon Olive Oil
1 teaspoon Blackened Seasoning
1 Lemon Wedge
PREPARATION
Preheat your oven to 425°F.
Pat the catfish fillet dry with paper towels. Sprinkle both sides evenly with the blackened seasoning.
Heat a non-stick or cast iron skillet over medium-high heat. Sear the catfish for about 2-3 minutes per side until a crispy, darkened crust forms.
Meanwhile, slice the red bell pepper into strips. Toss the strips in olive oil and a pinch of blackened seasoning for extra kick.
Spread the bell pepper strips on a baking sheet and roast in the oven for about 10 minutes, until tender and slightly charred.
Plate the seared catfish and top with the spicy roasted bell peppers. Squeeze a fresh lemon wedge over the top for added brightness.
Serve immediately and enjoy this flavorful, protein-packed dish.