NUTRITION

SERVINGS

INGREDIENTS

8 oz catfish fillets

1 tbsp avocado oil

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp dried thyme

0.25 tsp dried oregano

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup shredded cabbage

1 tbsp lime juice

1 tsp extra virgin olive oil

1 tsp honey

PREPARATION

• 1

  In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, sea salt, and black pepper.

• 2

  Pat the catfish fillets completely dry with a paper towel and generously coat both sides with the spice rub, pressing it into the flesh.

• 3

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Carefully place the catfish in the hot skillet and sear for 3 to 4 minutes per side until a dark, crispy crust forms and the fish flakes easily.

• 5

  While the fish cooks, whisk the lime juice, extra virgin olive oil, and honey in a medium bowl; toss with the shredded cabbage until well coated.

• 6

  Plate the blackened catfish immediately alongside the zesty slaw for a fresh and crunchy contrast.