Name: Cajun Blackened Catfish Fillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Catfish fillet; 0.25 tbsp Ghee; 0.25 tbsp Olive 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; 1 cup Bell peppers; 0.5 cup Red onion; 1 medium Lemon

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Cajun Blackened Catfish Fillet

Pan-seared catfish coated in a smoky spice blend, served with vibrant sautéed bell peppers and onions for a zesty, restaurant-quality meal.

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NUTRITION

Protein

50.7g

Fat

19.2g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

9 oz Catfish fillet

0.25 tbsp Ghee

0.25 tbsp Olive 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

1 cup Bell peppers

0.5 cup Red onion

1 medium Lemon

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PREPARATION

1
Pat the catfish fillets completely dry with paper towels to ensure a crisp sear.
2
In a small bowl, combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, sea salt, and black pepper.
3
Coat both sides of the catfish generously with the spice rub, pressing it firmly into the flesh.
4
Heat the ghee in a cast-iron skillet over medium-high heat until it is shimmering and very hot.
5
Place the catfish in the skillet and sear for 3 to 4 minutes per side until the crust is dark and the fish flakes easily with a fork.
6
Remove the fish from the pan and set aside; add the olive oil to the same skillet.
7
Sauté the sliced bell peppers and red onion for about 5 minutes until they are tender-crisp and slightly charred.
8
Serve the blackened catfish over the sautéed vegetables with a fresh squeeze of lemon juice.