Grilled Catfish with Asparagus and Cabbage Slaw

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

Grilled Catfish with Asparagus and Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Catfish with Asparagus and Cabbage Slaw

Enjoy tender, grilled catfish paired with crisp asparagus and a refreshing cabbage slaw tossed in a zesty lemon vinaigrette. This lean meal brings together the smoky flavors of the grill with the light crunch of fresh produce for a delightful lunchtime experience.

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NUTRITION

409kcal
Protein
41.8g
Fat
22.4g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

8 oz Catfish Fillet (227g)

8 Asparagus Spears (120g)

1 cup shredded Green Cabbage (89g)

1 cup Mixed Greens (36g)

1 tbsp Extra Virgin Olive Oil (13.5g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Rinse the catfish fillet and pat dry. Season both sides lightly with salt and pepper.

  • 3

    Place the catfish on the grill and cook for about 4-5 minutes per side until it flakes easily with a fork.

  • 4

    Meanwhile, trim the woody ends from the asparagus and lightly toss them with a pinch of salt, pepper, and a drizzle of olive oil (reserve a small portion of the olive oil for the dressing if needed). Grill the asparagus for about 3-4 minutes, turning occasionally until tender and charred in spots.

  • 5

    In a bowl, combine the shredded cabbage and mixed greens. In a small separate bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper to create the vinaigrette.

  • 6

    Pour the lemon vinaigrette over the cabbage and greens, tossing gently to coat evenly.

  • 7

    Plate the grilled catfish alongside the asparagus and top with a generous serving of the fresh cabbage slaw.

  • 8

    Serve immediately and enjoy a balanced, flavorful lunch.

Grilled Catfish with Asparagus and Cabbage Slaw

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

Grilled Catfish with Asparagus and Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Catfish with Asparagus and Cabbage Slaw

Enjoy tender, grilled catfish paired with crisp asparagus and a refreshing cabbage slaw tossed in a zesty lemon vinaigrette. This lean meal brings together the smoky flavors of the grill with the light crunch of fresh produce for a delightful lunchtime experience.

NUTRITION

409kcal
Protein
41.8g
Fat
22.4g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

8 oz Catfish Fillet (227g)

8 Asparagus Spears (120g)

1 cup shredded Green Cabbage (89g)

1 cup Mixed Greens (36g)

1 tbsp Extra Virgin Olive Oil (13.5g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Rinse the catfish fillet and pat dry. Season both sides lightly with salt and pepper.

  • 3

    Place the catfish on the grill and cook for about 4-5 minutes per side until it flakes easily with a fork.

  • 4

    Meanwhile, trim the woody ends from the asparagus and lightly toss them with a pinch of salt, pepper, and a drizzle of olive oil (reserve a small portion of the olive oil for the dressing if needed). Grill the asparagus for about 3-4 minutes, turning occasionally until tender and charred in spots.

  • 5

    In a bowl, combine the shredded cabbage and mixed greens. In a small separate bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper to create the vinaigrette.

  • 6

    Pour the lemon vinaigrette over the cabbage and greens, tossing gently to coat evenly.

  • 7

    Plate the grilled catfish alongside the asparagus and top with a generous serving of the fresh cabbage slaw.

  • 8

    Serve immediately and enjoy a balanced, flavorful lunch.