Spicy Blackened Catfish with Roasted Vegetables

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

Spicy Blackened Catfish with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Blackened Catfish with Roasted Vegetables

Enjoy a vibrant, zesty dish featuring tender, spiced catfish perfectly blackened on the grill. Paired with a colorful medley of roasted bell peppers, zucchini, red onion, and broccoli, finished with a side of fluffy quinoa, this balanced meal delivers a delightful mix of spice, crunch, and warmth.

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NUTRITION

414kcal
Protein
37.6g
Fat
12.1g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 tsp Paprika

1/2 tsp Cayenne Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

Salt and Pepper to taste

1/2 cup Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1/2 cup Broccoli florets

1 tsp Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Pat the catfish fillet dry and generously rub the spice mix on both sides.

  • 4

    Heat a grill pan or skillet over medium-high heat and lightly spray with oil. Sear the catfish for about 3 minutes on each side until the spices form a dark, crispy crust and the fish is just cooked through.

  • 5

    While the catfish is cooking, toss the sliced bell pepper, zucchini, red onion, and broccoli florets with olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 12-15 minutes until they are tender with slightly charred edges.

  • 7

    Serve the blackened catfish atop a bed of roasted vegetables and a side of cooked quinoa. Enjoy your vibrant, nutritious meal!

Spicy Blackened Catfish with Roasted Vegetables

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

Spicy Blackened Catfish with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Blackened Catfish with Roasted Vegetables

Enjoy a vibrant, zesty dish featuring tender, spiced catfish perfectly blackened on the grill. Paired with a colorful medley of roasted bell peppers, zucchini, red onion, and broccoli, finished with a side of fluffy quinoa, this balanced meal delivers a delightful mix of spice, crunch, and warmth.

NUTRITION

414kcal
Protein
37.6g
Fat
12.1g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 tsp Paprika

1/2 tsp Cayenne Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

Salt and Pepper to taste

1/2 cup Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1/2 cup Broccoli florets

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Pat the catfish fillet dry and generously rub the spice mix on both sides.

  • 4

    Heat a grill pan or skillet over medium-high heat and lightly spray with oil. Sear the catfish for about 3 minutes on each side until the spices form a dark, crispy crust and the fish is just cooked through.

  • 5

    While the catfish is cooking, toss the sliced bell pepper, zucchini, red onion, and broccoli florets with olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for about 12-15 minutes until they are tender with slightly charred edges.

  • 7

    Serve the blackened catfish atop a bed of roasted vegetables and a side of cooked quinoa. Enjoy your vibrant, nutritious meal!