NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillet

2 tbsp Yellow cornmeal

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Finely chopped dill pickles

1 tsp Fresh lemon juice

1 tsp Chopped fresh dill

1 cup Fresh green beans

PREPARATION

• 1

  Pat the catfish fillets completely dry with paper towels to ensure the cornmeal coating adheres properly for a better crunch.

• 2

  In a shallow dish, whisk together the yellow cornmeal, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Press each catfish fillet firmly into the cornmeal mixture until evenly and thoroughly coated on both sides.

• 4

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 5

  Carefully place the catfish fillets in the skillet and pan-fry for 4-5 minutes per side until the crust is golden and the fish flakes easily with a fork.

• 6

  While the fish is cooking, prepare the tartar sauce by whisking together the Greek yogurt, chopped pickles, lemon juice, and fresh dill in a small bowl.

• 7

  Steam the fresh green beans for 5-6 minutes until they are tender-crisp and maintain their bright green color.

• 8

  Serve the hot catfish immediately with a generous dollop of the chilled tartar sauce and the steamed green beans on the side.