NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillets

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Cayenne pepper

0.25 tsp Dried thyme

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Ghee

2 tbsp Nonfat Greek yogurt

1 tsp Avocado oil mayonnaise

1 tsp Lemon juice

1 clove Garlic

1 cup Asparagus spears

PREPARATION

• 1

  In a small bowl, whisk together the nonfat Greek yogurt, avocado oil mayonnaise, lemon juice, and minced garlic to create the aioli; set aside in the refrigerator.

• 2

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

• 3

  Pat the catfish fillets completely dry with a paper towel and coat both sides generously with the Cajun spice mixture, pressing it firmly into the flesh to ensure it adheres.

• 4

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

• 5

  Carefully place the catfish in the hot skillet and sear for 3-4 minutes per side until a dark crust has formed and the fish flakes easily with a fork.

• 6

  While the fish is searing, steam the asparagus spears for 4-5 minutes until they are bright green and crisp-tender.

• 7

  Plate the blackened catfish alongside the steamed asparagus and serve immediately with a dollop of the prepared lemon aioli.