Crispy Cajun Blackened Catfish with Zesty Remoulade

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cajun Blackened Catfish with Zesty Remoulade

YOUR SOLIN GENERATED RECIPE

Crispy Cajun Blackened Catfish with Zesty Remoulade

Pan-seared catfish fillets coated in a smoky Cajun rub, served with a tangy Greek yogurt remoulade, fluffy brown rice, and crisp-tender green beans for a vibrant finish.

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NUTRITION

510kcal
Protein
46.8g
Fat
18.8g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Catfish fillet

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Dried thyme

0.25 tsp Dried oregano

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

0.25 cup Non-fat Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

1 tsp Capers

1 cup Green beans

0.5 cup Cooked brown rice

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PREPARATION

  • 1

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

  • 2

    Pat the catfish fillet completely dry with paper towels, then coat both sides evenly with the spice mixture, pressing firmly so the spices adhere.

  • 3

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

  • 4

    Place the catfish 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.

  • 5

    While the fish cooks, steam the green beans for 5-6 minutes until they are bright green and crisp-tender.

  • 6

    In a small ramekin, whisk together the Greek yogurt, Dijon mustard, lemon juice, and capers to form the zesty remoulade.

  • 7

    Serve the blackened catfish immediately alongside the fluffy brown rice and steamed green beans, with the remoulade drizzled on top or on the side.

Crispy Cajun Blackened Catfish with Zesty Remoulade

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cajun Blackened Catfish with Zesty Remoulade

YOUR SOLIN GENERATED RECIPE

Crispy Cajun Blackened Catfish with Zesty Remoulade

Pan-seared catfish fillets coated in a smoky Cajun rub, served with a tangy Greek yogurt remoulade, fluffy brown rice, and crisp-tender green beans for a vibrant finish.

NUTRITION

510kcal
Protein
46.8g
Fat
18.8g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Catfish fillet

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Dried thyme

0.25 tsp Dried oregano

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

0.25 cup Non-fat Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

1 tsp Capers

1 cup Green beans

0.5 cup Cooked brown rice

PREPARATION

  • 1

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

  • 2

    Pat the catfish fillet completely dry with paper towels, then coat both sides evenly with the spice mixture, pressing firmly so the spices adhere.

  • 3

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

  • 4

    Place the catfish 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.

  • 5

    While the fish cooks, steam the green beans for 5-6 minutes until they are bright green and crisp-tender.

  • 6

    In a small ramekin, whisk together the Greek yogurt, Dijon mustard, lemon juice, and capers to form the zesty remoulade.

  • 7

    Serve the blackened catfish immediately alongside the fluffy brown rice and steamed green beans, with the remoulade drizzled on top or on the side.