Name: Blackened Catfish with Tartar Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 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 cayenne pepper; 0.25 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup nonfat Greek yogurt; 1 tbsp chopped dill pickles; 1 tsp capers; 1 tsp Dijon mustard; 1 tsp lemon juice; 1 cup raw green beans

Instructions

Prep 10 min · Cook 10 min

In a small bowl, whisk together the nonfat Greek yogurt, chopped dill pickles, capers, Dijon mustard, and lemon juice to create the tartar sauce; cover and refrigerate until serving.
In a separate small dish, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, sea salt, and black pepper to make the blackening seasoning.
Pat the raw catfish fillets completely dry with paper towels, then coat both sides generously with the prepared spice blend, pressing it in to adhere.
Heat a large cast-iron skillet over medium-high heat and add the avocado oil, swirling to coat the bottom.
Once the oil is shimmering, carefully place the catfish fillets in the skillet and cook for 3 to 4 minutes per side until a dark, charred crust forms and the fish flakes easily with a fork.
While the fish is searing, steam or lightly sauté the raw green beans in a separate pan with a splash of water for 5 minutes until they are tender-crisp and vibrant green.
Plate the blackened catfish immediately alongside the green beans and serve with a generous dollop of the chilled Greek yogurt tartar sauce.

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Ingredients

Instructions

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