C R I S P Y C A T F I S H
with kale-farro salad and warm grape relish
Serving Size | 2
Source | Blue Apron
I N G R E D I E N T S
- 1 Lemon
- 1 Bunch Rosemary
- 3 TB Almonds
- 2 TB All-Purpose Flour
- 2 TB Butter
- 2 Catfish Fillets
- 1/2 C Semi-Pearled Farro
- 4 Ounces Thomcord Grapes
- 2 Cloves Garlic
- 1 Bunch Kale
P R E P A R E T H E F R E S H I N G R E D I E N T S
- GARLIC: Peel and Mince
- KALE: Remove and discard the stems; Roughly chop the leaves
- ROSEMARY: Pick the leaves off of the stems; Discard the stems
- GRAPES: Remove and discard the stems
- ALMONDS: Roughly chop
- LEMON: Using a peeler, remove the yellow rind of the peeler, avoiding the white pith. Mince the rind to get 2 tablespoons of zest (or use a zester). Quarter and deseed the lemon
C O O K the F A R R O
- Heat a large pot of salted water on high.
- Once boiling, add the farro, cook- uncovered (16-18 minutes), or until tender.
- Turn off the pot. Drain thoroughly and return to the pot.
C O O K the K A L E
- While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
- Add the kale and garlic, season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
- Add 1/2 cup of water and cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has cooked off; season with salt and pepper to taste.
- Transfer to a plate and wipe out the pan.
F R Y the R O S E M A R Y + M A K E the G R A P E R E L I S H
- In the same pan, heat a thin layer of oil on medium-high until hot.
- Once hot enough that a pinch of rosemary sizzles immediately when added, add the rosemary in a single layer.
- Cook, stirring occasionally, 2 to 3 minutes, or until pale green and slightly crispy.
- Leaving the oil in the pan, using a slotted spoon, transfer the fried rosemary to a paper towel-lined plate; immediately season with salt and pepper.
- Add the grapes to the pan; cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
- Turn off the heat. Stir in the almonds and the juice of 2 lemon wedges; season with salt and pepper to taste.
- Transfer to a bowl. Rinse and wipe out the pan.
C O A T + C O O K the C A T F I S H
- Place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides.
- Thoroughly coat in the flour (tapping off any excess). In the same pan, melt the butter on medium-high until hot.
- Add the coated fillets and cook 5 to 6 minutes on the first side, or until browned.
- Flip and cook 1 to 2 minutes, or until cooked through. Remove from heat.
M A K E the S A L A D
- While the catfish cooks, add the cooked kale, lemon zest and the juice of the remaining lemon wedges to the pot of cooked farro.
- Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.
P L A T E your D I S H
- Divide the salad and cooked catfish fillets between the 2 dishes.
- Top the fillets with the grape relish.
- Garnish with the fried rosemary.
E N J O Y !