27+ Healthy & Delicious Diabetic Catfish Recipes Low-Carb Meals

When it comes to healthy, diabetes-friendly meals, catfish is a fantastic protein choice.

Not only is it low in carbohydrates and high in protein, but it also provides essential omega-3 fatty acids and vitamins.

Whether you prefer your catfish grilled, baked, or pan-seared, there are plenty of flavorful ways to enjoy this versatile fish while keeping your blood sugar in check.

In this article, we’ve compiled 27+ diabetic-friendly catfish recipes that are delicious, nutritious, and easy to prepare.

From spicy Cajun-style catfish to refreshing citrus-marinated fillets, these recipes will help you enjoy your favorite seafood without compromising your health goals.

27+ Healthy & Delicious Diabetic Catfish Recipes Low-Carb Meals

Eating a balanced diet while managing diabetes doesn’t mean giving up flavorful, satisfying meals.

With these 27+ diabetic-friendly catfish recipes, you can enjoy a variety of dishes that are rich in protein, low in carbs, and packed with flavor.

Whether you’re craving something spicy, tangy, or herb-infused, there’s a recipe here for every taste preference.

Try out these catfish recipes today and discover how easy it is to create healthy, diabetes-friendly meals that the whole family will love!

Have a favorite catfish recipe of your own? Share it in the comments below!

Grilled Cajun Catfish with Garlic Greens

This recipe is a delicious and healthy option for individuals with diabetes. The catfish is seasoned with bold Cajun spices, providing rich flavors without added sugar. Grilling keeps the dish light while bringing out a smoky taste. The accompanying garlic greens add fiber and nutrients, making it a balanced meal.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• Juice of 1/2 lemon

For the garlic greens:

• 2 cups spinach or collard greens
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper.
3. Brush both sides of the catfish fillets with olive oil, then coat them with the spice mixture.
4. Place the fillets on the grill and cook for about 4-5 minutes per side, or until the fish is flaky and cooked through. Squeeze lemon juice over the top.
5. While the fish is grilling, heat 1 teaspoon of olive oil in a pan over medium heat.
6. Add garlic and cook for about 30 seconds until fragrant.
7. Add the greens and cook for 2-3 minutes until wilted. Season with salt, pepper, and crushed red pepper.
8. Serve the catfish over the greens and enjoy!

This grilled Cajun catfish is a fantastic way to enjoy a flavorful meal while keeping blood sugar levels in check. The lean protein from the fish and the fiber-rich greens make it satisfying and nutritious. Plus, it’s quick to prepare, making it a great weeknight dinner option.

Oven-Baked Herb Catfish with Roasted Vegetables

For a low-carb, diabetes-friendly meal, this oven-baked herb catfish is an excellent choice. The baking process preserves the fish’s moisture while infusing it with fresh herbs. Roasted vegetables add natural sweetness and essential nutrients, making this a well-rounded dish.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Juice of 1/2 lemon

For the roasted vegetables:

• 1 cup broccoli florets
• 1 zucchini, sliced
• 1/2 bell pepper, diced
• 1 tablespoon olive oil
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix basil, thyme, oregano, garlic powder, onion powder, salt, and pepper.
3. Brush the catfish fillets with olive oil and coat them with the herb mixture.
4. Arrange the fillets on a lined baking sheet.
5. In a separate bowl, toss the vegetables with olive oil, rosemary, salt, and pepper. Spread them on another section of the baking sheet.
6. Bake for 15-20 minutes, or until the catfish is cooked through and the vegetables are tender. Squeeze lemon juice over the fish before serving.

This oven-baked herb catfish provides a light yet satisfying meal that supports blood sugar management. The fresh herbs enhance the natural flavor without needing sugar or heavy sauces. Roasted vegetables add texture and taste, making this dish both healthy and delicious.

Pan-Seared Lemon Pepper Catfish with Avocado Salsa

This vibrant dish combines zesty lemon pepper catfish with creamy avocado salsa, creating a fresh and diabetes-friendly meal. The heart-healthy fats from the avocado help regulate blood sugar, while the catfish provides lean protein.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt to taste
• Juice of 1/2 lemon

For the avocado salsa:

• 1 ripe avocado, diced
• 1/2 small red onion, finely chopped
• 1/2 tomato, diced
• 1 tablespoon fresh cilantro, chopped
• Juice of 1/2 lime
• Salt and pepper to taste

Instructions:

1. Heat a skillet over medium-high heat and add olive oil.
2. Season the catfish fillets with lemon pepper, garlic powder, paprika, and salt.
3. Place the fillets in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Squeeze lemon juice over the top.
4. While the fish cooks, mix the avocado, red onion, tomato, cilantro, lime juice, salt, and pepper in a bowl to make the salsa.
5. Serve the catfish topped with the avocado salsa.

This pan-seared lemon pepper catfish is a refreshing and nutritious dish, perfect for anyone looking to enjoy a flavorful meal without spiking blood sugar levels. The avocado salsa adds a creamy contrast to the zesty fish, making each bite satisfying and delicious.

Spicy Baked Catfish with Cauliflower Rice

This spicy baked catfish dish is a great way to enjoy a low-carb, flavorful meal. The catfish is coated in a spicy rub that brings out a smoky heat, while the cauliflower rice serves as a perfect side, adding volume and fiber to the dish without the carbs.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (adjust to spice preference)
• Salt and black pepper to taste
• Juice of 1/2 lime

For the cauliflower rice:

• 2 cups cauliflower florets, pulsed into rice-sized pieces
• 1 tablespoon olive oil
• 1/4 cup onion, finely chopped
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine smoked paprika, cumin, chili powder, cayenne pepper, salt, and black pepper.
3. Brush the catfish fillets with olive oil and season both sides with the spice mixture.
4. Place the fillets on a baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.
5. While the fish bakes, heat olive oil in a pan over medium heat. Add onion and garlic, cooking for 2-3 minutes until softened.
6. Add the cauliflower rice to the pan, stirring occasionally. Cook for about 5 minutes, or until tender, seasoning with salt and pepper.
7. Serve the baked catfish with cauliflower rice on the side, squeezing lime juice over the fish before serving.

This spicy baked catfish paired with cauliflower rice makes for a hearty, yet diabetes-friendly meal. The cauliflower rice is a great substitute for traditional rice, providing all the satisfaction without the carbs. Plus, the spicy seasoning on the catfish gives the dish an exciting kick that will keep your taste buds happy!

Lemon Dill Pan-Seared Catfish with Asparagus

This fresh and light pan-seared catfish recipe is infused with lemon and dill, providing a tangy and aromatic experience. Paired with roasted asparagus, the dish is full of vitamins, antioxidants, and fiber, making it a perfect diabetic-friendly option.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Salt and black pepper to taste

For the asparagus:

• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine fresh dill, lemon zest, lemon juice, salt, and black pepper.
3. Brush the catfish fillets with olive oil and rub the dill-lemon mixture over both sides of the fish.
4. Heat a skillet over medium-high heat and add the catfish fillets, cooking for about 3-4 minutes on each side, or until golden and cooked through.
5. While the catfish cooks, arrange the asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder.
6. Roast the asparagus in the oven for 10-12 minutes, until tender.
7. Serve the catfish alongside the roasted asparagus for a fresh and satisfying meal.

This lemon dill pan-seared catfish with roasted asparagus offers a refreshing taste of summer. It’s light yet flavorful, perfect for anyone managing diabetes. The healthy fats in the fish and the fiber from the asparagus combine to create a balanced and tasty meal that is both satisfying and nourishing.

Coconut Crusted Catfish with Zucchini Noodles

If you’re looking for a low-carb alternative to traditional breaded catfish, this coconut-crusted catfish is a must-try! The crispy coconut coating gives the fish a delightful crunch, while the zucchini noodles offer a healthy, veggie-packed side that keeps the dish light and diabetes-friendly.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1/4 cup shredded unsweetened coconut
• 2 tablespoons almond flour
• 1 egg, beaten
• 1 tablespoon olive oil
• Salt and pepper to taste

For the zucchini noodles:

• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, combine shredded coconut, almond flour, salt, and pepper.
3. Dip each catfish fillet into the beaten egg, then coat with the coconut-almond mixture, pressing lightly to adhere.
4. Heat olive oil in a skillet over medium heat. Add the catfish fillets and cook for 3-4 minutes per side, until golden brown and crispy.
5. While the catfish cooks, heat olive oil in a separate pan. Add garlic and cook for 1 minute until fragrant.
6. Add the zucchini noodles to the pan and sauté for 3-4 minutes until tender, seasoning with salt and pepper.
7. Serve the coconut-crusted catfish with the zucchini noodles on the side for a light and crunchy meal.

This coconut-crusted catfish with zucchini noodles offers a delightful crunch and refreshing twist on a traditional fish fry. It’s packed with protein, fiber, and healthy fats, making it a perfect meal for diabetics. The zucchini noodles are a great alternative to pasta, providing all the satisfaction with fewer carbs.

Baked Lemon Herb Catfish with Sautéed Spinach

This baked lemon herb catfish is simple yet flavorful, and it’s paired with sautéed spinach for a nutrient-packed, diabetes-friendly meal. The lemon adds a refreshing zing, while the herbs infuse the fish with aromatic flavors. The spinach provides fiber and iron, making this dish both healthy and satisfying.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Juice of 1/2 lemon

For the sautéed spinach:

• 4 cups fresh spinach
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the catfish fillets with olive oil and season them with basil, parsley, garlic powder, salt, and pepper.
3. Place the fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the fish bakes, heat olive oil in a large pan over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
5. Add the spinach to the pan, tossing occasionally, and cook for 2-3 minutes until wilted. Season with salt and pepper.
6. Serve the baked catfish on a plate with sautéed spinach on the side, and squeeze fresh lemon juice over the fish before serving.

This baked lemon herb catfish with sautéed spinach is a light yet flavorful meal that’s easy to prepare. The combination of lean protein and leafy greens provides a wholesome dish that supports blood sugar control, perfect for those managing diabetes.

Garlic Parmesan Catfish with Roasted Brussels Sprouts

This garlic Parmesan catfish is a flavorful, low-carb dish that’s perfect for a diabetes-friendly diet. The crispy Parmesan crust adds texture and richness, while the roasted Brussels sprouts bring a savory balance to the meal. Together, they form a nutrient-dense, satisfying plate that is both heart-healthy and diabetes-friendly.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste

For the roasted Brussels sprouts:

• 1 cup Brussels sprouts, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix Parmesan cheese, garlic powder, onion powder, salt, and pepper.
3. Brush the catfish fillets with olive oil and coat them with the Parmesan mixture, pressing lightly to ensure it sticks.
4. Place the fillets on a baking sheet and bake for 12-15 minutes, or until the fish is golden and cooked through.
5. While the catfish is baking, toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper.
6. Roast the Brussels sprouts in the oven for 20-25 minutes, or until crispy and tender.
7. Serve the garlic Parmesan catfish with the roasted Brussels sprouts for a delicious and nutritious meal.

The garlic Parmesan catfish paired with roasted Brussels sprouts offers a delightful combination of flavors and textures. The catfish is crispy on the outside while remaining tender and juicy inside, and the Brussels sprouts provide fiber and a dose of essential vitamins, making this a well-rounded meal for those managing diabetes.

Sesame-Crusted Catfish with Cucumber Salad

For a light and fresh meal, this sesame-crusted catfish with cucumber salad is a perfect choice. The sesame seeds create a crunchy crust, while the cucumber salad adds a cool, refreshing contrast to the richness of the fish. This dish is low in carbs and full of flavor, making it ideal for diabetics.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 2 tablespoons sesame seeds (white or black)
• 1 teaspoon soy sauce (low-sodium)
• Salt and pepper to taste

For the cucumber salad:

• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the catfish fillets with olive oil and lightly season them with salt and pepper.
3. Place the sesame seeds in a shallow dish. Dip each catfish fillet into the sesame seeds, coating both sides evenly.
4. Place the fillets on a baking sheet and bake for 12-15 minutes, or until golden and cooked through.
5. While the catfish bakes, prepare the cucumber salad by combining the cucumber, red onion, rice vinegar, sesame oil, red pepper flakes, salt, and pepper in a bowl. Toss well to combine.
6. Serve the sesame-crusted catfish with the cucumber salad on the side for a refreshing and crunchy meal.

The sesame-crusted catfish paired with cucumber salad offers a great balance of textures and flavors. The catfish provides a light, crispy bite, while the cucumber salad offers a cool and tangy contrast. This meal is packed with healthy fats and fiber, making it an excellent choice for managing blood sugar levels.

Balsamic Glazed Catfish with Roasted Sweet Potatoes

This balsamic glazed catfish is a delightful blend of savory and tangy flavors, paired with roasted sweet potatoes for a wholesome, diabetes-friendly meal. The balsamic glaze gives the fish a rich, slightly sweet finish, while the roasted sweet potatoes provide a satisfying, fiber-packed side.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey (optional, for slight sweetness)
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

For the roasted sweet potatoes:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper.
3. Brush the catfish fillets with olive oil, then coat them with the balsamic mixture. Let them marinate for 10-15 minutes.
4. Place the sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with paprika, garlic powder, salt, and pepper. Roast for 25-30 minutes, or until tender and golden.
5. While the sweet potatoes roast, heat a non-stick skillet over medium heat. Add the marinated catfish fillets and cook for 3-4 minutes per side, until golden and cooked through.
6. Serve the balsamic glazed catfish alongside the roasted sweet potatoes for a flavorful, balanced meal.

This balsamic glazed catfish with roasted sweet potatoes is a deliciously balanced dish. The sweetness of the balsamic glaze contrasts beautifully with the earthy flavor of the sweet potatoes, while the combination of lean protein and fiber-rich carbs ensures a satisfying and blood-sugar-friendly meal.

Paprika-Crusted Catfish with Green Bean Almondine

This paprika-crusted catfish is full of flavor, with a crunchy exterior and a tender, flaky interior. The dish is paired with green bean almondine, which adds a delicious crunch and richness from the almonds, making for a low-carb, diabetes-friendly dinner.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

For the green bean almondine:

• 2 cups fresh green beans, trimmed
• 1 tablespoon olive oil
• 1/4 cup sliced almonds
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper.
3. Brush the catfish fillets with olive oil and coat them with the paprika mixture, pressing slightly to ensure the coating sticks.
4. Place the fillets on a baking sheet and bake for 12-15 minutes, or until the fish is golden and cooked through.
5. While the fish bakes, heat olive oil in a pan over medium heat. Add garlic and cook for 1 minute until fragrant.
6. Add the green beans to the pan and cook for 4-5 minutes, stirring occasionally. Add the sliced almonds and continue cooking for another 2-3 minutes until the almonds are lightly toasted.
7. Serve the paprika-crusted catfish with the green bean almondine for a crunchy, flavorful meal.

This paprika-crusted catfish with green bean almondine is a light and flavorful combination that provides a good mix of protein, healthy fats, and fiber. The catfish’s crispy, spiced crust pairs perfectly with the savory green beans and toasted almonds, creating a delicious, diabetes-friendly meal.

Thai-Inspired Catfish with Cabbage Slaw

This Thai-inspired catfish features a savory marinade of coconut milk, lime, and ginger, giving the fish a bright and aromatic flavor. It’s paired with a crunchy cabbage slaw to balance the richness of the fish, creating a low-carb and nutrient-dense meal.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1/4 cup coconut milk
• 1 tablespoon lime juice
• 1 teaspoon fresh ginger, grated
• 1 tablespoon fish sauce (optional)
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

For the cabbage slaw:

• 2 cups shredded cabbage
• 1 small carrot, shredded
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together coconut milk, lime juice, ginger, fish sauce, red pepper flakes, salt, and pepper.
2. Place the catfish fillets in a shallow dish and pour the marinade over them. Let them marinate in the fridge for at least 15-20 minutes.
3. Heat a non-stick skillet over medium heat. Add the marinated catfish fillets and cook for 3-4 minutes per side, or until golden and cooked through.
4. While the catfish cooks, prepare the cabbage slaw by tossing the shredded cabbage and carrot with rice vinegar, sesame oil, honey (if using), salt, and pepper.
5. Serve the Thai-inspired catfish with the cabbage slaw for a fresh, aromatic meal.

This Thai-inspired catfish with cabbage slaw is a vibrant and fresh dish. The coconut milk and lime marinade infuse the fish with a zesty flavor, while the cabbage slaw adds crunch and lightness. This meal is perfect for those looking for a flavorful, low-carb, and diabetes-friendly option.

Garlic Butter Catfish with Steamed Broccoli

This garlic butter catfish is a simple yet decadent meal that combines the richness of butter with the savory flavors of garlic. Paired with steamed broccoli, this dish provides a perfect balance of protein, healthy fats, and fiber, making it an excellent choice for managing blood sugar levels.

Ingredients:

For the catfish:

• 2 catfish fillets
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper to taste
• 1/2 teaspoon lemon juice

For the steamed broccoli:

• 2 cups broccoli florets
• Salt and pepper to taste
• 1 teaspoon olive oil (optional)

Instructions:

1. Heat butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
2. Season the catfish fillets with salt and pepper, then place them in the skillet with the garlic butter. Cook for 3-4 minutes per side, until the fish is golden brown and flakes easily with a fork.
3. While the fish cooks, steam the broccoli by placing florets in a steamer basket over simmering water. Cover and steam for 5-7 minutes, or until tender.
4. Drizzle the steamed broccoli with olive oil (if using) and season with salt and pepper.
5. Serve the garlic butter catfish with the steamed broccoli and finish with a squeeze of lemon juice over the fish for a burst of freshness.

This garlic butter catfish with steamed broccoli is a flavorful, low-carb meal that’s rich in healthy fats and fiber. The garlic butter gives the fish a delicious, savory flavor, while the broccoli provides a nutritious side that complements the richness of the catfish. This meal is perfect for anyone managing diabetes.

Mango Salsa Catfish with Quinoa

This mango salsa catfish is a vibrant and refreshing dish that combines sweet and tangy flavors with the delicate taste of catfish. Served with quinoa, a high-protein grain, this meal is diabetes-friendly and packed with nutrients, making it an excellent option for anyone looking for a light yet satisfying dinner.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 teaspoon ground cumin

For the mango salsa:

• 1 ripe mango, peeled and diced
• 1/4 red onion, finely chopped
• 1 small jalapeño, minced (optional)
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt to taste

For the quinoa:

• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the catfish fillets with olive oil and season them with salt, pepper, and ground cumin.
3. Place the fillets on a baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the catfish bakes, cook the quinoa by bringing the water (or vegetable broth) to a boil in a medium saucepan. Add the quinoa, reduce the heat, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender.
5. In a bowl, combine the mango, red onion, jalapeño, cilantro, lime juice, and salt to make the salsa.
6. Serve the baked catfish on a plate, topped with mango salsa, and alongside the quinoa for a colorful, nutritious meal.

This mango salsa catfish with quinoa is a tropical-inspired dish that offers a delicious balance of flavors. The fresh, tangy salsa pairs beautifully with the baked catfish, while the quinoa provides a protein-packed, low-carb side. It’s a great option for anyone looking to keep their blood sugar levels stable while enjoying a tasty meal.

Mustard Herb Catfish with Cucumber Avocado Salad

This mustard herb catfish is coated with a tangy, herbed mustard sauce that enhances the natural flavors of the fish, offering a low-carb, diabetes-friendly dish. Paired with a cool and creamy cucumber avocado salad, this meal is light, nutritious, and refreshing.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper to taste

For the cucumber avocado salad:

• 1 cucumber, thinly sliced
• 1 ripe avocado, diced
• 1/4 red onion, thinly sliced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix Dijon mustard, olive oil, thyme, oregano, salt, and pepper to make the herb mustard sauce.
3. Brush the catfish fillets with the mustard sauce and place them on a baking sheet. Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
4. While the fish bakes, prepare the cucumber avocado salad by gently tossing the cucumber, avocado, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
5. Serve the mustard herb catfish on a plate with the cucumber avocado salad on the side for a light, refreshing meal.

This mustard herb catfish with cucumber avocado salad is a perfect low-carb, high-flavor dish. The tangy mustard sauce gives the fish a zesty kick, while the creamy avocado and fresh cucumber salad offer a cool and refreshing contrast. This meal is ideal for those looking to manage their blood sugar levels without sacrificing flavor.

Blackened Catfish with Avocado and Tomato Salad

This blackened catfish is bold and flavorful, with a spicy seasoning that creates a crispy, savory crust. Paired with a refreshing avocado and tomato salad, this meal offers a perfect balance of protein, healthy fats, and fiber. It’s a diabetes-friendly dish that’s both satisfying and light.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon thyme
• Salt and black pepper to taste

For the avocado and tomato salad:

• 1 ripe avocado, diced
• 1 large tomato, diced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat a skillet over medium-high heat.
2. In a small bowl, mix paprika, cayenne pepper, garlic powder, onion powder, thyme, salt, and pepper.
3. Rub the catfish fillets with olive oil and coat them with the seasoning mix.
4. Place the fillets in the hot skillet and cook for 3-4 minutes per side, until the fish is golden, crispy, and cooked through.
5. While the fish cooks, prepare the salad by tossing together avocado, tomato, red onion, olive oil, lime juice, cilantro, salt, and pepper.
6. Serve the blackened catfish with the avocado and tomato salad for a flavorful, nutrient-packed meal.

This blackened catfish with avocado and tomato salad offers a delicious combination of bold, spicy fish and cool, creamy salad. The healthy fats from the avocado and the freshness of the tomato create a perfect contrast to the savory, spiced catfish, making it a satisfying and diabetes-friendly option.

Cajun-Spiced Catfish with Cauliflower Rice

This Cajun-spiced catfish is bursting with flavor, thanks to a zesty seasoning mix that gives the fish a rich, spicy kick. Paired with cauliflower rice, a low-carb alternative to regular rice, this dish is filling and diabetes-friendly, providing plenty of fiber and healthy fats to help manage blood sugar levels.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste

For the cauliflower rice:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the catfish fillets with olive oil and season them generously with Cajun seasoning, paprika, cayenne, salt, and pepper.
3. Place the fillets on a baking sheet and bake for 12-15 minutes, or until the fish is golden and flakes easily with a fork.
4. While the fish bakes, prepare the cauliflower rice by heating olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
5. Add the grated cauliflower to the pan and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender. Season with salt and pepper, and sprinkle with chopped parsley.
6. Serve the Cajun-spiced catfish alongside the cauliflower rice for a flavorful, low-carb meal.

The Cajun-spiced catfish with cauliflower rice is a vibrant, filling dish that’s full of flavor. The catfish’s spicy, smoky seasoning pairs perfectly with the tender, savory cauliflower rice, creating a balanced and diabetes-friendly meal that’s satisfying without being heavy.

Lime and Cilantro Catfish Tacos with Cabbage Slaw

These lime and cilantro catfish tacos are packed with fresh, zesty flavors. The catfish is lightly seasoned and baked, then served in soft corn tortillas with a tangy cabbage slaw for crunch. This meal is light, flavorful, and great for anyone looking to enjoy a healthy, diabetes-friendly twist on tacos.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Juice of 1 lime

For the cabbage slaw:

• 2 cups shredded cabbage
• 1 small carrot, shredded
• 1 tablespoon fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon olive oil
• Salt and pepper to taste

For serving:

• 4 small corn tortillas
• Lime wedges (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the catfish fillets with olive oil and season with cumin, chili powder, garlic powder, salt, and pepper.
3. Place the fillets on a baking sheet and bake for 12-15 minutes, or until the fish is cooked through and flakes easily.
4. While the catfish bakes, prepare the cabbage slaw by tossing the shredded cabbage, carrot, cilantro, lime juice, olive oil, salt, and pepper together in a bowl.
5. Warm the corn tortillas in a dry skillet for 1-2 minutes on each side.
6. Once the catfish is ready, break the fillets into smaller pieces and place them in the tortillas. Top with the cabbage slaw and serve with lime wedges for added freshness.

These lime and cilantro catfish tacos with cabbage slaw are a fresh, flavorful take on traditional tacos. The fish is light and zesty, while the cabbage slaw adds crunch and brightness to each bite. This meal is low in carbs, high in healthy fats, and perfect for a diabetes-friendly dinner.

Lemon Dill Catfish with Roasted Asparagus

This lemon dill catfish is fresh and vibrant, with a zesty lemon and dill flavor that perfectly complements the tender, flaky fish. Paired with roasted asparagus, this meal is light, flavorful, and packed with nutrients, making it an excellent choice for managing blood sugar levels.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 tablespoon fresh dill, chopped
• 1 teaspoon garlic powder
• Salt and black pepper to taste

For the roasted asparagus:

• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush the catfish fillets with olive oil and drizzle with lemon juice. Sprinkle with fresh dill, garlic powder, salt, and pepper. Let the fish marinate for 10-15 minutes.
3. On a baking sheet, toss the asparagus with olive oil, garlic powder, salt, and pepper. Roast for 15-20 minutes, or until the asparagus is tender and lightly browned.
4. While the asparagus roasts, heat a skillet over medium heat. Add the marinated catfish fillets and cook for 3-4 minutes per side, or until the fish flakes easily with a fork.
5. Serve the lemon dill catfish alongside the roasted asparagus for a light, nutritious meal.

This lemon dill catfish with roasted asparagus is a delicious, diabetes-friendly option. The fresh lemon and dill enhance the natural flavors of the catfish, while the roasted asparagus adds a savory and tender side. Together, they make for a simple yet satisfying meal.

Coconut-Curry Catfish with Zucchini Noodles

This coconut-curry catfish is rich and flavorful, with a smooth coconut milk base and a fragrant curry blend. Paired with zucchini noodles, this dish is low-carb, fiber-rich, and packed with healthy fats—perfect for anyone managing their blood sugar levels.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 1/2 cup coconut milk
• 1 tablespoon red curry paste
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• Salt and black pepper to taste

For the zucchini noodles:

• 2 medium zucchinis, spiralized
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together coconut milk, red curry paste, turmeric, ginger, salt, and pepper.
2. Heat olive oil in a skillet over medium heat. Add the catfish fillets and cook for 3-4 minutes per side until golden brown and cooked through.
3. Once the catfish is cooked, pour the coconut-curry sauce over the fillets and simmer for another 2-3 minutes until heated through.
4. While the catfish simmers, heat olive oil in another pan over medium heat. Add the garlic and sauté for 1 minute. Add the zucchini noodles and cook for 2-3 minutes, tossing occasionally, until tender but still al dente.
5. Serve the coconut-curry catfish over the zucchini noodles for a creamy, flavorful, and low-carb meal.

This coconut-curry catfish with zucchini noodles is a rich and satisfying dish. The creamy coconut-curry sauce brings a warm and aromatic flavor to the catfish, while the zucchini noodles provide a fresh, light contrast. This is a diabetes-friendly, nutrient-packed meal that’s full of flavor.

Garlic-Parmesan Catfish with Spinach and Mushrooms

This garlic-parmesan catfish is crispy and flavorful, with a perfect balance of garlic and Parmesan cheese. Paired with a sautéed spinach and mushroom mixture, this meal is full of fiber, healthy fats, and protein, making it an excellent choice for those managing blood sugar levels.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste

For the spinach and mushrooms:

• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine Parmesan cheese, garlic powder, onion powder, salt, and pepper.
3. Brush the catfish fillets with olive oil and coat them with the Parmesan mixture, pressing lightly to ensure the coating sticks.
4. Place the fillets on a baking sheet and bake for 12-15 minutes, or until the fish is golden and flakes easily with a fork.
5. While the catfish bakes, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
6. Add the mushrooms and cook for 5-7 minutes, until tender and browned. Add the spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
7. Serve the garlic-Parmesan catfish with the sautéed spinach and mushrooms for a nutrient-packed, flavorful meal.

This garlic-Parmesan catfish with spinach and mushrooms is a hearty and delicious option for a diabetes-friendly dinner. The crispy, cheesy catfish pairs beautifully with the tender spinach and mushrooms, creating a perfect balance of flavors and textures. It’s a great meal to satisfy both hunger and nutritional needs.

Chili-Lime Catfish with Avocado Salsa

This chili-lime catfish offers a zesty and slightly spicy flavor, with the perfect balance of chili heat and fresh lime. Paired with a refreshing avocado salsa, this dish is light, flavorful, and packed with healthy fats and fiber—making it a great option for anyone looking to manage their blood sugar levels.

Ingredients:

For the catfish:

• 2 catfish fillets
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Zest and juice of 1 lime
• Salt and pepper to taste

For the avocado salsa:

• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the catfish fillets with olive oil and season with chili powder, cumin, paprika, lime zest, lime juice, salt, and pepper.
3. Place the fillets on a baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the fish bakes, prepare the avocado salsa by combining the avocado, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper in a bowl. Gently toss to combine.
5. Serve the chili-lime catfish topped with the avocado salsa for a fresh, zesty meal.

This chili-lime catfish with avocado salsa offers a vibrant and refreshing flavor combination. The spicy, tangy fish pairs wonderfully with the cool and creamy avocado salsa, creating a well-rounded, diabetes-friendly meal. It’s an excellent choice for a light yet filling dinner.

Pesto-Crusted Catfish with Roasted Brussels Sprouts

This pesto-crusted catfish brings a burst of fresh basil flavor with a crispy, herbaceous crust that complements the delicate fish. Paired with roasted Brussels sprouts, this meal is both nutrient-packed and delicious, making it a great choice for anyone looking for a low-carb, diabetes-friendly dish.

Ingredients:

For the catfish:

• 2 catfish fillets
• 2 tablespoons pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the roasted Brussels sprouts:

• 2 cups Brussels sprouts, halved
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush the catfish fillets with olive oil and spread a generous layer of pesto on top. Season with salt and pepper.
3. Place the fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the fish bakes, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Place them on a separate baking sheet and roast for 20-25 minutes, or until tender and browned.
5. Serve the pesto-crusted catfish alongside the roasted Brussels sprouts for a vibrant, flavorful meal.

The pesto-crusted catfish with roasted Brussels sprouts is a nutritious, satisfying dish that’s rich in healthy fats and fiber. The fragrant basil pesto creates a crispy, flavorful crust on the fish, while the roasted Brussels sprouts add a savory, slightly nutty flavor. This meal is perfect for anyone following a diabetic-friendly diet.

Balsamic-Glazed Catfish with Roasted Cauliflower

This balsamic-glazed catfish is tangy and slightly sweet, with a rich balsamic vinegar glaze that enhances the natural flavor of the fish. Paired with roasted cauliflower, this meal is a low-carb, high-fiber option that’s both filling and diabetes-friendly.

Ingredients:

For the catfish:

• 2 catfish fillets
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey (optional for sweetness)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the roasted cauliflower:

• 1 head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small saucepan, heat balsamic vinegar, olive oil, honey (if using), garlic powder, salt, and pepper over medium heat. Stir occasionally until the glaze thickens, about 5-7 minutes.
3. Brush the catfish fillets with some of the balsamic glaze and place them on a baking sheet. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the catfish bakes, toss the cauliflower florets with olive oil, paprika, salt, and pepper. Place on a separate baking sheet and roast for 20-25 minutes, or until golden and tender.
5. Serve the balsamic-glazed catfish with the roasted cauliflower for a well-rounded, flavorful meal.

This balsamic-glazed catfish with roasted cauliflower is a simple yet elegant dish. The tangy-sweet balsamic glaze perfectly complements the mild flavor of the catfish, while the roasted cauliflower provides a savory, satisfying side. It’s an ideal option for those following a diabetes-friendly, low-carb diet.

Note: More recipes are coming soon!