NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillet

0.5 cup White basmati rice

0.5 tbsp Avocado oil

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 tbsp Fresh parsley

1 tbsp Lemon juice

0.5 tsp Lemon zest

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 to create the blackening seasoning.

• 2

  Pat the catfish fillet completely dry with a paper towel, then coat both sides of the fish generously with the spice mixture, pressing it in so it adheres.

• 3

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

• 4

  Carefully place the catfish in the skillet and sear for 3 to 4 minutes per side until a dark, flavorful crust forms and the fish flakes easily with a fork.

• 5

  While the fish cooks, take the warm cooked rice and stir in the fresh parsley, lemon juice, and lemon zest until well combined.

• 6

  Plate the lemon-herb rice and top with the blackened catfish fillet, serving immediately while hot.