NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillets

1 tbsp Avocado oil

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Cayenne pepper

0.5 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Sliced bell peppers

0.5 cup Sliced red onion

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Pat the catfish fillets completely dry with a paper towel and generously coat both sides with the spice mixture, pressing it firmly into the flesh to adhere.

• 3

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

• 4

  Carefully place the fillets 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 pan and set aside on a plate; in the same skillet, add the sliced bell peppers and red onion, sautéing for 5 minutes until tender-crisp.

• 6

  Serve the blackened catfish over the sautéed vegetables and finish with a fresh squeeze of lemon juice for a bright, citrusy finish.