Crispy Blackened Catfish with Spicy Herb Seasoning

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

Crispy Blackened Catfish with Spicy Herb Seasoning

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Spicy Herb Seasoning

Enjoy a deliciously crispy blackened catfish fillet infused with a vibrant blend of spices, served alongside roasted asparagus and a side of fluffy quinoa. This delightful dish balances a crisp exterior with tender, flavorful fish, accented by a fresh squeeze of lime for an extra kick.

Try 3 days free, then $12.99 / mo.

NUTRITION

329kcal
Protein
35.4g
Fat
9.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 tsp Olive Oil

1 tbsp Blackened Spice Blend

1 Lime, quartered

1 cup Asparagus

1/2 cup Cooked Quinoa

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a cast iron skillet over medium-high heat.

  • 2

    Pat the catfish fillet dry with a paper towel. Brush it lightly with olive oil on both sides.

  • 3

    Evenly coat the fillet with the blackened spice blend, pressing the spices into the fish for maximum flavor.

  • 4

    Place the fillet in the hot skillet and cook for about 3-4 minutes per side until a crispy crust forms and the fish flakes easily with a fork.

  • 5

    Meanwhile, steam or lightly roast the asparagus until tender-crisp, about 5-7 minutes.

  • 6

    Prepare the quinoa if not already cooked.

  • 7

    Plate the catfish alongside the asparagus and a serving of quinoa. Squeeze fresh lime over the fish just before serving for an extra burst of flavor.

Crispy Blackened Catfish with Spicy Herb Seasoning

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

Crispy Blackened Catfish with Spicy Herb Seasoning

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Spicy Herb Seasoning

Enjoy a deliciously crispy blackened catfish fillet infused with a vibrant blend of spices, served alongside roasted asparagus and a side of fluffy quinoa. This delightful dish balances a crisp exterior with tender, flavorful fish, accented by a fresh squeeze of lime for an extra kick.

NUTRITION

329kcal
Protein
35.4g
Fat
9.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 tsp Olive Oil

1 tbsp Blackened Spice Blend

1 Lime, quartered

1 cup Asparagus

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat a cast iron skillet over medium-high heat.

  • 2

    Pat the catfish fillet dry with a paper towel. Brush it lightly with olive oil on both sides.

  • 3

    Evenly coat the fillet with the blackened spice blend, pressing the spices into the fish for maximum flavor.

  • 4

    Place the fillet in the hot skillet and cook for about 3-4 minutes per side until a crispy crust forms and the fish flakes easily with a fork.

  • 5

    Meanwhile, steam or lightly roast the asparagus until tender-crisp, about 5-7 minutes.

  • 6

    Prepare the quinoa if not already cooked.

  • 7

    Plate the catfish alongside the asparagus and a serving of quinoa. Squeeze fresh lime over the fish just before serving for an extra burst of flavor.