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

0.5 tsp Dried thyme

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Plain Greek yogurt

1 tsp Dijon mustard

1 tsp Hot sauce

1 tsp Lemon juice

1 tsp Capers

1 cup Green beans

PREPARATION

• 1

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, sea salt, and black pepper.

• 2

  Pat the catfish fillets dry with a paper towel and coat both sides generously with the blackening spice mixture.

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat until the oil is shimmering.

• 4

  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.

• 5

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

• 6

  Steam the green beans for 5 minutes until they are bright green and tender-crisp.

• 7

  Serve the blackened catfish immediately with a dollop of remoulade and the steamed green beans on the side.