YOUR SOLIN GENERATED RECIPE
Savory Blackened Catfish with Roasted Asparagus
Enjoy a delicious twist on a classic seafood dish with succulent catfish fillets seasoned with bold blackening spices, paired with tender roasted asparagus and a side of fluffy quinoa. This dish delivers a harmonious blend of savory flavors and a nutritious balance, making it a perfect option for a healthy dinner.
INGREDIENTS
6 ounces Catfish Fillet
1 cup Asparagus
1/2 cup Cooked Quinoa
1 teaspoon Olive Oil
1 teaspoon Blackening Seasoning
PREPARATION
Preheat your oven to 425°F.
Pat the catfish fillet dry with paper towels. Drizzle with olive oil and generously coat with the blackening seasoning on both sides.
In a skillet over medium-high heat, sear the catfish fillet for about 2 minutes per side to create a flavorful crust.
Meanwhile, toss the asparagus with a little olive oil, salt, and pepper, and spread it on a baking sheet.
Roast the asparagus in the preheated oven for about 10-12 minutes until tender and slightly charred.
Prepare the quinoa if not pre-cooked, following package instructions, or reheat your pre-cooked 1/2 cup portion.
Plate the seared catfish alongside the roasted asparagus and a serving of quinoa. Enjoy your savory and well-balanced meal.