NUTRITION

SERVINGS

INGREDIENTS

8 oz catfish fillet

0.75 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

1 tbsp avocado oil mayonnaise

1 tsp fresh lemon juice

0.5 tsp lemon zest

1 clove garlic

1.5 cups green beans

1 tsp ghee

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Heat a cast-iron skillet over medium-high heat with the avocado oil until the oil is shimmering and just starting to smoke.

• 5

  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.

• 6

  While the fish is searing, sauté the green beans in a separate pan with the ghee and a tablespoon of water for about 5 minutes until they are bright green and crisp-tender.

• 7

  Plate the blackened catfish alongside the sautéed green beans and serve with a dollop of the lemon aioli on top.