NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillet

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 tsp Capers

1 cup Green beans

PREPARATION

• 1

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

• 2

  In a shallow dish, combine the smoked paprika, garlic powder, onion powder, cayenne, dried thyme, sea salt, and black pepper.

• 3

  Pat the catfish fillets completely dry with a paper towel and coat both sides generously with the spice mixture, pressing it in to adhere.

• 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 hot skillet and sear for 3 to 4 minutes per side until a dark, crispy crust forms and the fish flakes easily with a fork.

• 6

  While the fish is searing, steam the green beans for 4 to 5 minutes until they are bright green and crisp-tender.

• 7

  Serve the blackened catfish immediately with a side of steamed green beans and a dollop of the prepared remoulade.