Page 202 - 28_Days_of_Clean_Eating.sanet.cd

Blackened Catfish with

Gluten-Free
Confetti Coleslaw Dairy-Free

Tender catfish and zesty coleslaw are perfect companions. By
making your own blackened seasoning, you know exactly what
you’re putting on your fish. Many commercial blackened seasonings
include MSG in their ingredients mix. This seasoning keeps for up
to 1 month in the pantry, so make extra if you’d like to season other
seafood, poultry, or meat.

Make-Ahead Tip: Coleslaw is a great make-ahead recipe. The
longer you let it refrigerate, the more the cabbage absorbs the
dressing, making the salad tender and flavorful. Use a slotted spoon
to serve it, because soaking it makes it a bit drippy.

For the catfsh: For the coleslaw:
Coconut oil, for greasing ¼ cup Homemade Mayonnaise
1 teaspoon smoked paprika (page 288)
1 teaspoon dried thyme 1 tablespoon white wine vinegar
¼ teaspoon garlic powder 1 tablespoon honey
½ teaspoon freshly ground ½ teaspoon Dijon mustard
black pepper ½ teaspoon salt
½ teaspoon salt ½ teaspoon freshly ground
¼ teaspoon cayenne pepper black pepper
¼ teaspoon dried oregano 4 cups shredded coleslaw mix
4 catfish fillets 1 red bell pepper, thinly sliced
¼ cup chopped fresh parsley
Lemon wedges
To make the catfish:
1. Preheat the broiler.
2. Coat a rimmed baking sheet with coconut oil.
3. In a small bowl, combine the paprika, thyme, garlic powder,
black pepper, salt, cayenne pepper, and oregano. Rub the mixture
evenly on the fillets.

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Fish and Seafood Dinners 201