NUTRITION

SERVINGS

INGREDIENTS

9 oz catfish fillet

0.5 tbsp avocado oil

0.25 cup quinoa

0.5 cup red bell pepper

0.5 cup yellow onion

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

1 wedge lemon

PREPARATION

• 1

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

• 2

  Pat the catfish fillets dry with a paper towel and press the spice rub firmly onto both sides of the fish to create a thick, even coating.

• 3

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

• 4

  Carefully place the catfish in the skillet and sear for 3 to 4 minutes per side until a dark, crispy crust forms and the fish flakes easily with a fork.

• 5

  Remove the fish from the skillet and set aside; in the same pan, add the sliced bell peppers and onions, sautéing for 5 minutes until tender and slightly charred.

• 6

  Serve the blackened catfish over the cooked quinoa, top with the sautéed vegetables, and finish with a bright squeeze of fresh lemon juice.