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Blackened Catfish Spring Salad

By admin | In Nutrition | on March 20, 2013

What better way to enjoy this amazing spring weather than to spend more time outdoors (instead of the kitchen!), and have a quick, light meal full of freshness and flavor!


  • 1 lb catfish (about 3 fillets)
  • 1-2 tsp olive oil

Seasoning mix:

  • 2-3 tsp garlic powder
  • 1 1/2 tsp coarse salt (sea salt or Kosher salt)
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 2 tsp ground dry oregano (substitute with Italian herb mix if you like)


  • Spring greens
  • Avocados


  • 2 tsp fresh garlic chives chopped
  • 1 tsp fresh mint chopped
  • 2 tb sp red wine vinegar
  • 2 tsp pomegranate molasses (or honey), optional
  • 3 tb sp olive oil
  • 1 tsp salt
  1. Wash and pat dry the fish fillets. Rub both sides of each fillet with olive oil.
  2. Heat a cast iron pan with remaining olive oil to medium high
  3. Mix all the dry fish seasonings in a plate. Lightly press each fillet on the plate to evenly coat both sides.
  4. Place fish in the heated pan, making sure they do not touch each other. Let them cook on one side for about 3 minutes, till you see the edges turn white. Then, flip over, reduce the heat to medium, and cook the other side for 2-3 minutes until fish is white and flakes easily.
  5. For the dressing, combine all ingredients in a blender. Taste and adjust seasoning. This homemade dressing can be stored if covered and refrigerated for 5-7 days, but best consumed when fresh!
  6. Serve the fish on a bed of spring greens with chopped avocados and the fresh dressing, and enjoy!

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