NUTRITION

SERVINGS

INGREDIENTS

8 oz catfish fillets

1 tbsp avocado oil

0.25 cup plain Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

0.5 tsp capers

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 cup green beans

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 completely dry with a paper towel and coat both sides generously with the prepared blackening spice mixture.

• 3

  To make the remoulade, combine the Greek yogurt, Dijon mustard, lemon juice, and minced capers in a small ramekin and stir until smooth.

• 4

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.

• 5

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

• 6

  While the fish is searing, steam the green beans in a steamer basket for 5 minutes until they are bright green and tender-crisp.

• 7

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