NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillets

1 tsp Smoked paprika

0.5 tsp Dried thyme

0.5 tsp Onion powder

0.5 tsp Garlic powder

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

0.25 cup Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

1 tsp Capers

1 tbsp Fresh parsley

2 cup Broccoli florets

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Spread the broccoli florets on the baking sheet, mist lightly with a small amount of avocado oil, sprinkle with 0.125 tsp sea salt, and roast for 15-18 minutes until tender-crisp.

• 3

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

• 4

  In a shallow dish, combine the smoked paprika, dried thyme, onion powder, garlic powder, cayenne pepper, 0.25 tsp sea salt, and black pepper.

• 5

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

• 6

  Heat 1 tablespoon of avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

• 7

  Place the catfish fillets in the hot skillet and sear for 3-4 minutes per side until the crust is blackened and the fish flakes easily with a fork.

• 8

  Plate the blackened catfish alongside the roasted broccoli and top with a generous dollop of the zesty remoulade.