Spicy Crispy Blackened Catfish with Roasted Broccoli and Quinoa

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

Spicy Crispy Blackened Catfish with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Spicy Crispy Blackened Catfish with Roasted Broccoli and Quinoa

Enjoy a vibrant, spicy dish featuring a perfectly blackened catfish fillet with a crispy exterior, paired with roasted broccoli drizzled in olive oil and a light bed of fluffy quinoa. This meal brings bold flavors and satisfying textures that are both nourishing and delicious.

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NUTRITION

408kcal
Protein
33.6g
Fat
15.1g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 cup Broccoli, chopped

1 tsp Olive Oil (for broccoli)

1/2 cup cooked Quinoa

1 tsp Olive Oil (for fish)

1 tsp Paprika

1/2 tsp Cayenne Pepper

1/2 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix paprika, cayenne pepper, garlic powder, salt, and black pepper.

  • 3

    Pat the catfish fillet dry and lightly brush it with 1 teaspoon olive oil. Sprinkle the spice mixture evenly on all sides of the fillet to create a robust, blackened crust.

  • 4

    Heat a nonstick skillet over medium-high heat. Once hot, carefully place the fillet skin-side down and sear for about 2 minutes on each side until a crispy crust forms. (If preferred, finish cooking in the oven for an additional 5 minutes.)

  • 5

    Meanwhile, toss the chopped broccoli with 1 teaspoon olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 12-15 minutes until edges are slightly charred and tender.

  • 6

    Prepare quinoa according to package instructions, ensuring it remains fluffy.

  • 7

    Plate the blackened catfish alongside the roasted broccoli and a serving of quinoa. Squeeze fresh lemon over the dish if desired and serve immediately.

Spicy Crispy Blackened Catfish with Roasted Broccoli and Quinoa

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

Spicy Crispy Blackened Catfish with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Spicy Crispy Blackened Catfish with Roasted Broccoli and Quinoa

Enjoy a vibrant, spicy dish featuring a perfectly blackened catfish fillet with a crispy exterior, paired with roasted broccoli drizzled in olive oil and a light bed of fluffy quinoa. This meal brings bold flavors and satisfying textures that are both nourishing and delicious.

NUTRITION

408kcal
Protein
33.6g
Fat
15.1g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 cup Broccoli, chopped

1 tsp Olive Oil (for broccoli)

1/2 cup cooked Quinoa

1 tsp Olive Oil (for fish)

1 tsp Paprika

1/2 tsp Cayenne Pepper

1/2 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix paprika, cayenne pepper, garlic powder, salt, and black pepper.

  • 3

    Pat the catfish fillet dry and lightly brush it with 1 teaspoon olive oil. Sprinkle the spice mixture evenly on all sides of the fillet to create a robust, blackened crust.

  • 4

    Heat a nonstick skillet over medium-high heat. Once hot, carefully place the fillet skin-side down and sear for about 2 minutes on each side until a crispy crust forms. (If preferred, finish cooking in the oven for an additional 5 minutes.)

  • 5

    Meanwhile, toss the chopped broccoli with 1 teaspoon olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 12-15 minutes until edges are slightly charred and tender.

  • 6

    Prepare quinoa according to package instructions, ensuring it remains fluffy.

  • 7

    Plate the blackened catfish alongside the roasted broccoli and a serving of quinoa. Squeeze fresh lemon over the dish if desired and serve immediately.