NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillets

2 tsp 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 Plain Greek yogurt

1 tsp Avocado oil mayonnaise

1 tsp Lemon juice

0.5 tsp Minced garlic

1.5 cup Cauliflower rice

1 cup Asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F and place the asparagus spears on a parchment-lined baking sheet, seasoning lightly with sea salt.

• 2

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, sea salt, and black pepper to create the blackening rub.

• 3

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

• 4

  Prepare the aioli by whisking together the Greek yogurt, avocado oil mayonnaise, lemon juice, and minced garlic in a small ramekin until smooth.

• 5

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

• 6

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

• 7

  While the fish cooks, roast the asparagus in the oven for 8 to 10 minutes and steam the cauliflower rice in a separate pan until tender.

• 8

  Plate the blackened catfish over a bed of cauliflower rice with the roasted asparagus on the side, topped with a dollop of the lemon aioli.