NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillet

1 tbsp Avocado oil

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Cayenne pepper

0.25 tsp Dried thyme

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Nonfat Greek yogurt

1 tbsp Dijon mustard

1 tbsp Lemon juice

1 tsp Hot sauce

1 tbsp Capers

1.5 cup Green beans

1 tsp Olive oil

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, hot sauce, and chopped capers to create the remoulade.

• 2

  Combine the smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper in a shallow dish.

• 3

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

• 4

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

• 5

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

• 6

  Meanwhile, sauté the green beans in olive oil in a separate pan for 5-6 minutes until bright green and tender.

• 7

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