Name: Blackened Catfish with Lemon-Herb Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz catfish fillet; 1 tbsp grass-fed butter; 1 tsp 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 tsp fresh parsley; 1 tsp lemon juice; 1 cup zucchini

Blackened Catfish with Lemon-Herb Butter

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

YOUR SOLIN GENERATED RECIPE

Blackened Catfish with Lemon-Herb Butter

Pan-seared catfish fillets coated in a smoky Cajun spice blend and finished with a velvety lemon-herb butter over sautéed zucchini.

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NUTRITION

Protein

43.4g

Fat

26.6g

Carbs

8.2g

SERVINGS

1 serving

INGREDIENTS

8 oz catfish fillet

1 tbsp grass-fed butter

1 tsp 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 tsp fresh parsley

1 tsp lemon juice

1 cup zucchini

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PREPARATION

1
Combine the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, sea salt, and black pepper in a small bowl.
2
Pat the catfish fillets dry with a paper towel and coat both sides evenly with the prepared Cajun spice blend.
3
Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
4
Place the catfish in the hot skillet and sear for 3 to 4 minutes per side until the crust is dark and the fish is opaque.
5
While the fish rests, melt the butter in a small saucepan over low heat and stir in the lemon juice and parsley.
6
Add the sliced zucchini to the skillet and sauté for 2 minutes until tender-crisp, absorbing the flavorful pan drippings.
7
Serve the blackened catfish over the zucchini and drizzle with the velvety lemon-herb butter.