NUTRITION

SERVINGS

INGREDIENTS

8 oz catfish fillet

1 tbsp avocado oil

0.25 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 tsp hot sauce

1 tsp lemon juice

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp cayenne pepper

0.25 tsp dried thyme

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup sliced zucchini

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, Dijon mustard, hot sauce, lemon juice, and a pinch of the smoked paprika to create the remoulade; set aside in the refrigerator.

• 2

  In a shallow dish, combine the remaining smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper to create the blackening seasoning.

• 3

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

• 4

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

• 5

  Place the catfish fillets 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

  Remove the catfish from the skillet and set aside; immediately add the sliced zucchini to the same hot pan and sauté for 3 minutes until tender-crisp and slightly browned.

• 7

  Serve the blackened catfish over the sautéed zucchini and top with a generous dollop of the chilled Cajun remoulade.