DIY | RECIPES

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

  1. Heat a large pot of salted water on high.
  2. Once boiling, add the farro, cook- uncovered (16-18 minutes), or until tender.
  3. Turn off the pot. Drain thoroughly and return to the pot.
Kale

C O O K  the  K A L E

  1. 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.
  2. Add the kale and garlic, season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
  3. 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.
  4. Transfer to a plate and wipe out the pan.
Fried Rosemary
Grape Relish

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

  1. In the same pan, heat a thin layer of oil on medium-high until hot.
  2. Once hot enough that a pinch of rosemary sizzles immediately when added, add the rosemary in a single layer.
  3. Cook, stirring occasionally, 2 to 3 minutes, or until pale green and slightly crispy.
  4. 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.
  5. Add the grapes to the pan; cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
  6. Turn off the heat. Stir in the almonds and the juice of 2 lemon wedges; season with salt and pepper to taste.
  7. Transfer to a bowl. Rinse and wipe out the pan.
Coat catfish in flour
Cooked Catfish

C O A T + C O O K  the  C A T F I S H

  1. Place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides.
  2. Thoroughly coat in the flour (tapping off any excess). In the same pan, melt the butter on medium-high until hot.
  3. Add the coated fillets and cook 5 to 6 minutes on the first side, or until browned.
  4. Flip and cook 1 to 2 minutes, or until cooked through. Remove from heat.
Kale-farro salad

M A K E  the  S A L A D

  1. While the catfish cooks, add the cooked kale, lemon zest and the juice of the remaining lemon wedges to the pot of cooked farro.
  2. 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

  1. Divide the salad and cooked catfish fillets between the 2 dishes.
  2. Top the fillets with the grape relish.
  3. Garnish with the fried rosemary.

E N J O Y !