NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillet

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

0.5 tbsp Avocado oil

2 tbsp Non-fat Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

0.5 tsp Hot sauce

1.5 cups Broccoli florets

PREPARATION

• 1

  In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper to create the blackening seasoning.

• 2

  Pat the catfish fillets completely dry with a paper towel and rub the spice mixture evenly over both sides of the fish, pressing gently so it adheres.

• 3

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

• 4

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

• 5

  While the fish cooks, whisk together the Greek yogurt, Dijon mustard, lemon juice, and hot sauce in a small ramekin to create the remoulade.

• 6

  Steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp and bright green.

• 7

  Serve the blackened catfish immediately topped with a dollop of the tangy remoulade and the steamed broccoli on the side.