Name: Crispy Cajun Blackened Catfish Fillets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Catfish fillets; 0.5 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 oregano; 0.25 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cooked quinoa; 0.5 cup Sliced red bell pepper; 0.5 cup Sliced green bell pepper; 0.25 cup Sliced red onion; 1 tsp Fresh lemon juice

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

YOUR SOLIN GENERATED RECIPE

Crispy Cajun Blackened Catfish Fillets

Pan-seared catfish fillets coated in a zesty Cajun spice blend, served over a bed of fluffy quinoa and vibrant sautéed peppers for a smoky and satisfying finish.

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NUTRITION

Protein

55.4g

Fat

19.4g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

9 oz Catfish fillets

0.5 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 oregano

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

0.5 cup Sliced red bell pepper

0.5 cup Sliced green bell pepper

0.25 cup Sliced red onion

1 tsp Fresh lemon juice

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PREPARATION

1
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, sea salt, and black pepper to create the blackened seasoning.
2
Pat the catfish fillets completely dry with paper towels and coat both sides generously with the spice mixture, pressing it firmly into the flesh.
3
Heat the avocado oil in a large cast-iron skillet over medium-high heat until it is shimmering and just beginning to smoke.
4
Carefully place the seasoned catfish fillets in the hot 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 catfish from the skillet and set aside; add the sliced bell peppers and red onion to the same pan, sautéing for 4 to 5 minutes until they are tender-crisp and slightly charred.
6
Divide the warm cooked quinoa between plates, top with the sautéed vegetables and blackened catfish, and finish with a bright squeeze of fresh lemon juice.