NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillets

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Cayenne pepper

1 tbsp Avocado oil

2 tbsp Plain Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

1 tsp Capers

0.25 tsp Hot sauce

1.5 cup Green beans

PREPARATION

• 1

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

• 2

  Pat the catfish fillets completely dry with a paper towel and coat both sides evenly with the spice mixture, pressing gently so the seasoning adheres well.

• 3

  In another small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, capers, and hot sauce to prepare the zesty remoulade; set aside in the refrigerator.

• 4

  Steam the green beans for 5-7 minutes until they are crisp-tender and bright green, then set aside.

• 5

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

• 6

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

• 7

  Plate the blackened catfish alongside the steamed green beans and serve immediately with a generous dollop of the prepared remoulade.