Name: Cajun Blackened Catfish Fillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
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 Dried Thyme; 0.25 tsp Dried Oregano; 0.25 tsp Cayenne Pepper; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper; 0.5 cup Cooked Quinoa; 1 cup Green Beans; 1 wedge 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 rub, served with fluffy quinoa and crisp-tender green beans for a vibrant, zesty finish.

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NUTRITION

Protein

45.5g

Fat

26.3g

Carbs

32.3g

SERVINGS

1 serving

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 Dried Thyme

0.25 tsp Dried Oregano

0.25 tsp Cayenne Pepper

0.25 tsp Sea Salt

0.25 tsp Black Pepper

0.5 cup Cooked Quinoa

1 cup Green Beans

1 wedge Lemon

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PREPARATION

1
Pat the catfish fillets completely dry with paper towels to ensure a proper sear.
2
In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, sea salt, and black pepper.
3
Press the spice mixture firmly onto both sides of the catfish fillets until evenly coated.
4
Heat the avocado oil in a large cast-iron skillet over medium-high heat until the oil is shimmering.
5
Place the catfish in the skillet and cook for 3 to 4 minutes per side until the crust is blackened and the fish flakes easily.
6
While the fish cooks, steam the green beans until they are bright green and slightly tender.
7
Plate the blackened catfish alongside the cooked quinoa and steamed green beans, finishing with a fresh squeeze of lemon.