NUTRITION

SERVINGS

INGREDIENTS

5 oz Catfish fillet

1 tbsp Cajun seasoning

0.5 tbsp Avocado oil

0.5 cup Nonfat Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

1 tsp Capers

0.25 tsp Garlic powder

1 cup Green beans

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, capers, and garlic powder to create the remoulade sauce.

• 2

  Pat the catfish fillet completely dry with paper towels and coat both sides evenly with the Cajun seasoning.

• 3

  Heat the avocado oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.

• 4

  Place the catfish in the hot skillet and sear for 3 to 4 minutes per side until the crust is dark and the fish flakes easily with a fork.

• 5

  While the fish cooks, steam or lightly sauté the green beans with sea salt and black pepper until they are tender-crisp.

• 6

  Serve the blackened catfish over the bed of green beans and top with a generous dollop of the chilled remoulade.