YOUR SOLIN GENERATED RECIPE
Blackened Cajun-Spiced Catfish with Fresh Herbs
Enjoy a beautifully seasoned catfish fillet, expertly blackened with a warm Cajun spice blend and finished with a bright drizzle of lemon-infused nonfat Greek yogurt. This dish brings together bold flavors and fresh herbs for a satisfying meal that's both vibrant and nourishing.
INGREDIENTS
7 oz Catfish Fillet
2 tsp Olive Oil
1 tbsp Cajun Spice Blend
2 tbsp Fresh Parsley, chopped
1 tbsp Lemon Juice
2 tbsp Nonfat Greek Yogurt
PREPARATION
Pat the catfish fillet dry with paper towels.
In a small bowl, mix the Cajun spice blend with 1 teaspoon olive oil to create a paste.
Rub the spice paste evenly over both sides of the fish.
Preheat a heavy skillet or cast iron pan over medium-high heat.
Add the remaining teaspoon of olive oil to the pan.
Once the oil is shimmered, place the catfish fillet in the pan and cook for about 3-4 minutes per side until a dark, flavorful crust forms and the fish flakes easily with a fork.
While the fish cooks, combine the nonfat Greek yogurt, lemon juice, and fresh parsley in a small bowl to form a light, tangy drizzle.
Remove the fish from the pan and plate it, then drizzle the yogurt mixture over the top.
Serve immediately, enjoying the contrast of spicy, blackened fish with a refreshing herb garnish.