NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillets

1 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

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Nonfat Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

0.5 tsp Prepared horseradish

1 cup Red bell pepper

PREPARATION

• 1

  Whisk the Greek yogurt, Dijon mustard, lemon juice, and horseradish in a small bowl to create the remoulade and set aside.

• 2

  Mix the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper in a separate small dish to create the blackening seasoning.

• 3

  Pat the catfish fillets dry with a paper towel and press the spice mixture firmly onto both sides of the fish until evenly coated.

• 4

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

• 5

  Place the catfish in the hot pan and sear for 3 to 4 minutes per side until the crust is dark and the fish flakes easily with a fork.

• 6

  Add the sliced bell peppers to the skillet during the last few minutes of cooking to soften and char slightly alongside the fish.

• 7

  Serve the blackened fish immediately topped with a dollop of the chilled remoulade and the charred peppers on the side.