YOUR SOLIN GENERATED RECIPE
Enjoy a bold twist on classic catfish with this spicy blackened version. The tender catfish fillet is generously seasoned with a blend of paprika, cayenne, garlic, and onion powder for a kick, then seared to perfection. Paired with a bed of fluffy quinoa and a touch of olive oil, this dish delivers a satisfying balance of protein and vibrant flavors.
INGREDIENTS
7 oz Catfish Fillet
1/2 cup Cooked Quinoa
1 tsp Olive Oil
1 tsp Paprika
1/2 tsp Cayenne Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
Pinch Salt
Pinch Black Pepper
PREPARATION
Pat the catfish fillet dry with paper towels to remove excess moisture.
In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
Lightly brush both sides of the catfish with olive oil to help the spices adhere.
Coat the catfish evenly with the spice mixture, pressing gently to ensure it sticks.
Heat a non-stick skillet over medium-high heat. Once hot, add the catfish fillet and cook for about 3-4 minutes on each side or until the fish flakes easily with a fork.
While the fish is cooking, prepare the cooked quinoa if not already done.
To serve, place the cooked quinoa on a plate and top with the spicy blackened catfish.
Optionally, garnish with a squeeze of lemon or fresh herbs for extra brightness.