NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillet

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Dried oregano

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Avocado oil

2 tbsp Plain Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

1 tsp Capers

1 cup Zucchini

PREPARATION

• 1

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

• 2

  Pat the catfish fillets completely dry with a paper towel and coat both sides generously with the prepared spice rub, pressing it gently into the flesh.

• 3

  In a separate small bowl, combine the Greek yogurt, Dijon mustard, lemon juice, and capers to create the zesty remoulade; set aside in the refrigerator.

• 4

  Heat 1 teaspoon of avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

• 5

  Add the sliced zucchini to the skillet and sauté for 3-4 minutes until tender-crisp and lightly browned, then remove from the pan and set aside.

• 6

  Add the remaining 1 teaspoon of avocado oil to the same skillet, ensuring the pan is very hot.

• 7

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

• 8

  Serve the blackened catfish immediately alongside the sautéed zucchini and top with a generous dollop of the chilled remoulade.