Name: Cajun Blackened Catfish with Lemon Aioli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz Catfish fillet; 1 tbsp Avocado oil; 0.5 cup Non-fat Greek yogurt; 1 cup Asparagus spears; 1 tsp Olive oil; 1 tbsp Lemon juice; 1 clove Garlic; 1 tsp Smoked paprika; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Dried oregano; 0.25 tsp Dried thyme; 0.25 tsp Cayenne pepper; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with olive oil, a pinch of sea salt, and black pepper on the prepared sheet.
Roast the asparagus for 12 minutes until tender-crisp and slightly charred.
While the asparagus roasts, whisk together the Greek yogurt, lemon juice, and minced garlic in a small bowl to create the aioli.
In a shallow dish, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, sea salt, and black pepper.
Pat the catfish fillet completely dry with paper towels and press both sides into the spice mixture until heavily coated.
Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Carefully place the catfish 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.
Plate the blackened catfish alongside the roasted asparagus and serve with a generous dollop of the lemon aioli.

Nutrition

Ingredients

Instructions

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