NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillets

1 tbsp Ghee

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Cayenne pepper

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Sliced bell peppers

1 cup Sliced zucchini

0.25 cup Cooked quinoa

PREPARATION

• 1

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, sea salt, and black pepper to create the Cajun rub.

• 2

  Pat the catfish fillets completely dry with paper towels, then generously coat both sides of each fillet with the spice mixture, pressing it in to adhere.

• 3

  Heat the ghee in a large cast-iron skillet over medium-high heat until shimmering.

• 4

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

• 5

  Remove the fish from the skillet and set aside to rest.

• 6

  In the same skillet, add the sliced bell peppers and zucchini, sautéing for 4 to 5 minutes until tender-crisp and lightly charred.

• 7

  Serve the blackened catfish fillets over a bed of warm cooked quinoa and the sautéed vegetables.