NUTRITION

SERVINGS

INGREDIENTS

9 oz catfish fillets

1 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp avocado oil

1 cup shredded green cabbage

0.5 cup shredded carrots

1 tbsp lime juice

1 tsp apple cider vinegar

1 tsp honey

2 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the lime juice, apple cider vinegar, honey, and chopped fresh cilantro to create the slaw dressing.

• 2

  Place the shredded cabbage and carrots in a medium bowl, pour the dressing over the top, and toss thoroughly to combine.

• 3

  Pat the catfish fillets very dry with a paper towel to ensure a crispy sear.

• 4

  On a shallow plate, combine the almond flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 5

  Dredge each catfish fillet in the almond flour mixture, pressing gently to ensure the seasoning adheres to both sides.

• 6

  Heat the avocado oil in a large cast-iron or non-stick skillet over medium-high heat until shimmering.

• 7

  Add the catfish fillets to the skillet and sear for 3-4 minutes per side until the crust is golden brown and the fish is opaque and flakes easily.

• 8

  Serve the hot, crispy catfish immediately with a generous side of the zesty slaw.