NUTRITION

SERVINGS

INGREDIENTS

6 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 Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Nonfat Greek yogurt

1 tbsp Lemon juice

1 tsp Dijon mustard

1 clove Garlic

1 cup Cauliflower rice

PREPARATION

• 1

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, sea salt, and black pepper.

• 2

  Pat the catfish fillets dry with a paper towel and coat both sides evenly with the prepared Cajun spice blend.

• 3

  Whisk together the nonfat Greek yogurt, lemon juice, Dijon mustard, and minced garlic in a small bowl to create the lemon aioli.

• 4

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 5

  Carefully place the catfish fillets in the skillet and sear for 3 to 4 minutes per side until the crust is blackened and the fish is opaque.

• 6

  Sauté the cauliflower rice in a separate pan over medium heat for 5 minutes until tender and lightly toasted.

• 7

  Plate the catfish over the cauliflower rice and serve with a generous dollop of the creamy lemon aioli.