Name: Blackened Catfish with Zesty Tartar Sauce
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1 serving
Ingredients: 8 oz raw 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; 0.13 tsp cayenne pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup nonfat greek yogurt; 1 tbsp avocado oil mayonnaise; 1 tbsp minced dill pickles; 1 tsp capers; 1 tsp fresh lemon juice; 1 tsp raw chopped fresh dill

Instructions

Prep 10 min · Cook 8 min

In a small bowl, whisk together the nonfat greek yogurt, avocado oil mayonnaise, minced dill pickles, capers, fresh lemon juice, and chopped fresh dill to create the tartar sauce. Set aside in the refrigerator to chill.
In a shallow dish, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, sea salt, and black pepper to make the blackening spice rub.
Pat the raw catfish fillets completely dry with paper towels, then press both sides of the fish into the spice mixture until they are thoroughly and evenly coated.
Heat the avocado oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until the oil is shimmering and just beginning to smoke.
Carefully place the catfish fillets in the hot skillet and sear for 3 to 4 minutes per side, without moving them prematurely, until a dark crust has formed and the fish is opaque and flakes easily.
Serve the blackened catfish immediately with a generous dollop of the chilled tartar sauce and an optional lemon wedge.

Nutrition

Ingredients

Instructions

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