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 Cayenne pepper

0.25 tsp Dried thyme

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Plain Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

1 tsp Capers

1 cup Sliced bell peppers

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and chopped capers to create the remoulade; set aside in the refrigerator.

• 2

  Combine the smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, sea salt, and black pepper in a small dish to create the blackening rub.

• 3

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

• 4

  Heat the avocado oil 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 spice crust is dark and the fish flakes easily with a fork.

• 6

  Remove the fish from the pan and quickly sauté the bell peppers in the remaining oil for 2 minutes until tender-crisp.

• 7

  Serve the blackened catfish immediately, topped with a dollop of the chilled remoulade alongside the sautéed peppers.