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 fillets; 1 tbsp avocado oil; 0.25 cup nonfat Greek yogurt; 1 tbsp chopped pickles; 1 tsp Dijon mustard; 1 tsp lemon juice; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp cayenne pepper; 2 cup raw baby spinach

Nutrition

Per serving

447 calories

Protein: 50g; 44% of calories
Carbs: 8g; 7% of calories
Fat: 24g; 49% of calories

Instructions

Prep 10 min · Cook 10 min

In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, dried thyme, sea salt, black pepper, and cayenne pepper.
Pat the raw catfish fillets dry with a paper towel and coat both sides evenly with the prepared spice rub.
Prepare the tartar sauce by combining the nonfat Greek yogurt, chopped pickles, Dijon mustard, and lemon juice in a small container; refrigerate until serving.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Place the catfish in the skillet and cook for 3 to 4 minutes per side until the crust is dark and the fish flakes easily with a fork.
Remove the fish from the pan and quickly toss the raw baby spinach into the hot skillet for 1 minute until just wilted.
Serve the blackened catfish over the wilted spinach with a generous dollop of the chilled tartar sauce.

Nutrition

Ingredients

Instructions

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