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 Cayenne pepper

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Plain Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

1 tbsp Chopped dill pickles

2 cup Fresh baby spinach

PREPARATION

• 1

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

• 2

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

• 3

  In another small bowl, combine the Greek yogurt, Dijon mustard, lemon juice, and chopped pickles to create the zesty remoulade.

• 4

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

• 5

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

• 6

  Remove the fish from the pan and set aside; immediately add the baby spinach to the hot skillet and toss for 1 minute until just wilted.

• 7

  Serve the blackened catfish over the bed of sautéed spinach and top with a dollop of the prepared remoulade.