NUTRITION

SERVINGS

INGREDIENTS

8 oz catfish fillet

1 tbsp avocado oil

0.25 cup non-fat Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

1 tbsp capers

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dried oregano

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 cup green beans

PREPARATION

• 1

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

• 2

  Pat the catfish fillets completely dry with a paper towel and coat both sides generously with the prepared spice mixture.

• 3

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

• 4

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

• 5

  While the fish is searing, whisk together the Greek yogurt, Dijon mustard, lemon juice, and chopped capers in a small bowl to make the remoulade.

• 6

  Steam the green beans in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.

• 7

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