NUTRITION

SERVINGS

INGREDIENTS

8 oz catfish fillets

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 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

1 tbsp fresh parsley

1 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.

• 2

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

• 3

  In another small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, minced capers, and chopped fresh parsley to create the remoulade.

• 4

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

• 5

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

• 6

  While the fish cooks, steam the green beans for 5 minutes until tender-crisp.

• 7

  Plate the blackened catfish alongside the green beans and top with a dollop of the zesty remoulade.