Blackened Catfish with Citrus Pico de Gallo
Tony Perez
1214 reviews
This is Chef Tony's spin on a classic Cajun dish, with mild and flaky catfish coated in zesty blackening seasoning. Paired with cauliflower "rice" and topped with a citrus pico de gallo for a healthy, refreshing dish with just a hint of spice.
Why everybody loves this meal
Delicious across the board. Great value as well.
Norman · 06/16/23
Loved every bite!
Coleen · 02/12/23
Great thank you for your time
Jose · 02/12/23
loved the catfish, the cauliflower rice was new for me, wouldve prefer jasmine rice. but was still tasty.
Alexandria · 02/10/23
The fish was tender and tasty, and it was a nice big piece of fish. The cauliflower rice was dry, though. But the fish was so good that I'm giving 5 stars.
Isadora · 02/07/23
I've never had catfish before and honestly I adore it if made properly now.
Shylo · 02/04/23
Too spicy for little kids but great if you like the heat.
Sam · 01/24/23
Delicious flaky fish.
Shirley · 01/22/23
Nutritional Info
Calories
330
Protein
36g
Fat
11g
Carbohydrates
30g
Ingredients:
Ancho Chili Powder, Catfish, Cauliflower, Cilantro, Cumin, Garlic, Granulated Garlic, Grapefruit, Oranges, Red Onions, Scallions, Sweet Paprika
Heating Instructions
Chef preparation
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Quick preparation
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
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Tony Perez
Tony Perez
Tony Perez