Your Feedback is Appreciated
Grilled catfish with a side of collard greens sautéed in olive oil
Indulge in a delightful culinary adventure with our Grilled Catfish with Sautéed Collard Greens. This low-carb, high-protein masterpiece is tailored for diabetics and perfectly aligned with the SOZA weightloss program. Sink your teeth into tender grilled catfish fillets seasoned with aromatic spices, complemented by vibrant collard greens sautéed to perfection. It's a tantalizing combination that will leave your taste buds craving for more.
Serve the grilled catfish with a squeeze of fresh lemon juice to enhance the flavors.
Pair it with a side of cauliflower rice or steamed broccoli for a complete low-carb meal.
For added texture, sprinkle some toasted almond slices on top of the collard greens.
Don't forget to garnish the dish with a sprinkle of chopped fresh herbs like parsley or cilantro for a burst of freshness.
Enjoy this wholesome meal as a satisfying lunch or dinner option that will keep you fueled and satisfied.
2 catfish fillets
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Lemon wedges, for serving
Sautéed Collard Greens:
1 bunch of collard greens, washed and chopped
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Preheat your grill to medium-high heat.
In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and black pepper.
Brush both sides of the catfish fillets with olive oil.
Sprinkle the spice mixture evenly over both sides of the catfish fillets.
Place the catfish fillets on the grill and cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
Remove the catfish from the grill and serve with lemon wedges.
Heat olive oil in a large skillet over medium heat.
Add minced garlic and red pepper flakes (if using) to the skillet and cook for about 1 minute until fragrant.
Add the chopped collard greens to the skillet and sauté for about 5-7 minutes, or until the greens are wilted and tender.
Season with salt and pepper to taste.
Remove from heat and serve as a side dish with the grilled catfish.
LEAVE A COMMENT
98% would recommend