NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillet

1 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 Dried thyme

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Plain Greek yogurt

1 tbsp Dill pickles

1 tsp Lemon juice

1 tsp Dijon mustard

1 cup Broccoli florets

PREPARATION

• 1

  In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, sea salt, and black pepper.

• 2

  Pat the catfish fillets dry with a paper towel and coat both sides generously with the prepared spice mixture.

• 3

  In another small bowl, combine the Greek yogurt, finely diced dill pickles, lemon juice, and Dijon mustard to create the tartar sauce.

• 4

  Steam the broccoli florets for 5 to 6 minutes until they are tender and bright green.

• 5

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

• 6

  Sear the catfish for 3 to 4 minutes per side until the crust is blackened and the fish flakes easily with a fork.

• 7

  Serve the hot catfish immediately with a dollop of the zesty tartar sauce and the steamed broccoli on the side.