NUTRITION

SERVINGS

INGREDIENTS

7 ounce Catfish fillets

0.5 tablespoon Ghee

1 teaspoon Smoked paprika

0.5 teaspoon Garlic powder

0.5 teaspoon Onion powder

0.5 teaspoon Dried oregano

0.25 teaspoon Cayenne pepper

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

0.25 cup Nonfat Greek yogurt

1 teaspoon Dijon mustard

1 teaspoon Lemon juice

1 tablespoon Fresh parsley

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 evenly with the spice mixture, pressing it gently into the flesh.

• 3

  In another small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and finely chopped fresh parsley to prepare the zesty remoulade.

• 4

  Place the green beans in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp and bright green.

• 5

  Heat the ghee in a large cast-iron skillet over medium-high heat until it is shimmering and very hot.

• 6

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

• 7

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