Baked Cajun Catfish with Marinated Persimmon & Collard Green Rice
Easy Cleanup

Baked Cajun Catfish

with Marinated Persimmon & Collard Green Rice

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This easy recipe uses the steam from rice to soften collard greens as they cook together in one pot. The rice makes a hearty base for Cajun-spiced catfish and persimmon (a seasonal fruit with sweet, subtly spiced flavor) marinated with pickled jalapeño.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Baked Cajun Catfish with Marinated Persimmon & Collard Green Rice
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Remove and discard the stems of the collard greens; thinly slice the leaves. Place in a medium bowl and season with salt and pepper. Core and medium dice the persimmon. Roughly chop the almonds. Roughly chop the pepper. Thoroughly wash your hands immediately after handling.

Make the collard green rice:
2 Make the collard green rice:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt, and 1 ½ cups of water. Heat to boiling on high. Once boiling, place the sliced collard greens on top of the rice. Cover and reduce the heat to low. Cook 19 to 21 minutes, or until the collard greens have wilted, the water has been absorbed, and the rice is tender. Turn off the heat and stir to combine; season with salt and pepper to taste.

Marinate the persimmon:
3 Marinate the persimmon:

While the rice and collard greens cook, in a bowl, combine the diced persimmon, sugar, vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Prepare & bake the fish:
4 Prepare & bake the fish:

While the persimmon marinates, line a sheet pan with aluminum foil. Cut the butter into four equal-sized pieces. Place half the butter on the sheet pan. Place the spice blend on a plate. Pat the fish fillets dry with paper towels. Season with salt and pepper on both sides. Thoroughly coat the seasoned fillets in the spice blend (tapping off any excess). Place each coated fillet on top of a piece of butter. Top the fillets with the remaining butter. Bake 11 to 13 minutes, or until the fish is cooked through. Remove from the oven.

Serve your dish:
5 Serve your dish:

Serve the baked fish fillets with the collard green rice. Top the fish with any melted butter from the sheet pan, the marinated persimmon (including any marinating liquid), and the chopped almonds. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Remove and discard the stems of the collard greens; thinly slice the leaves. Place in a medium bowl and season with salt and pepper. Core and medium dice the persimmon. Roughly chop the almonds. Roughly chop the pepper. Thoroughly wash your hands immediately after handling.

2 Make the collard green rice:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt, and 1 ½ cups of water. Heat to boiling on high. Once boiling, place the sliced collard greens on top of the rice. Cover and reduce the heat to low. Cook 19 to 21 minutes, or until the collard greens have wilted, the water has been absorbed, and the rice is tender. Turn off the heat and stir to combine; season with salt and pepper to taste.

Make the collard green rice:
Marinate the persimmon:
3 Marinate the persimmon:

While the rice and collard greens cook, in a bowl, combine the diced persimmon, sugar, vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Prepare & bake the fish:

While the persimmon marinates, line a sheet pan with aluminum foil. Cut the butter into four equal-sized pieces. Place half the butter on the sheet pan. Place the spice blend on a plate. Pat the fish fillets dry with paper towels. Season with salt and pepper on both sides. Thoroughly coat the seasoned fillets in the spice blend (tapping off any excess). Place each coated fillet on top of a piece of butter. Top the fillets with the remaining butter. Bake 11 to 13 minutes, or until the fish is cooked through. Remove from the oven.

Prepare & bake the fish:
Serve your dish:
5 Serve your dish:

Serve the baked fish fillets with the collard green rice. Top the fish with any melted butter from the sheet pan, the marinated persimmon (including any marinating liquid), and the chopped almonds. Garnish with the sliced green tops of the scallions. Enjoy!

Browse Steps
1 of 5