NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillets

0.5 tbsp Avocado oil

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Dried oregano

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Non-fat Greek yogurt

1 tsp Lemon juice

0.25 tsp Minced garlic

1.5 cups Broccoli florets

PREPARATION

• 1

  In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, sea salt, and black pepper to create the Cajun seasoning.

• 2

  Pat the catfish fillets completely dry with paper towels and coat both sides generously with the seasoning blend, pressing it into the flesh.

• 3

  Prepare the lemon aioli by combining the Greek yogurt, lemon juice, and minced garlic in a small ramekin; stir until smooth and set aside.

• 4

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

• 5

  Place the catfish fillets in the hot skillet and sear for 3 to 4 minutes per side, or until a dark crust forms and the fish flakes easily with a fork.

• 6

  While the fish cooks, steam or roast the broccoli florets until they are tender-crisp and bright green.

• 7

  Plate the blackened catfish alongside the broccoli and top each fillet with a dollop of the prepared lemon aioli.