Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Baked Cajun Catfish

with Marinated Persimmon & Collard Green Rice

Hands-Off Cooking
Easy Cleanup
  • Group Created with Sketch.
    30-40 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 680 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This easy recipe uses the steam from cooking rice to tenderize collard greens—a hearty base for spiced catfish topped with sweet persimmon and pickled jalapeño.

Baked Cajun Catfish with Marinated Persimmon & Collard Green Rice
  • 2 Catfish Fillets
  • ¾ cup Jasmine Rice
  • 2 Scallions
  • 1 bunch Collard Greens
  • 1 Persimmon
  • 2 Tbsps Butter
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Sliced Pickled Jalapeno Pepper
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Sugar
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Garlic Powder, Onion Powder, Whole Dried Oregano, Whole Dried Thyme, & Cayenne Pepper)

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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 end of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Remove and discard the collard green stems; thinly slice the leaves. Place in a medium bowl and season with salt and pepper. Core and medium dice the persimmon. Roughly chop the pepper. Immediately wash your hands after handling the pepper.

2 Cook the rice & collard greens:

In a medium pot, heat 2 teaspoons of olive oil on medium high until hot. Add the white bottoms of the scallions; season with salt and pepper. Cook stirring frequently, 30 seconds to 1 minute, or until softened. Add the rice and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, place the collard greens directly on top of the rice (do not stir). Cover and reduce the heat to low. Cook 19 to 21 minutes, or until the collard greens are wilted, the water has been absorbed, and the rice is tender. Uncover and stir to combine.

Cook the rice & collard greens:
Marinate the persimmon:
3 Marinate the persimmon:

While the rice and collard greens cook, in a bowl, combine the persimmon, sugar, vinegar, and as much of the 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. Quarter the butter. Place half the butter on the prepared sheet pan. Pat the catfish fillets dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Place the seasoned fillets directly on top of the butter pieces. Top the fillets with the remaining butter. Bake 11 to 13 minutes, or until the catfish fillets are cooked through. Remove from the oven.

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

Divide the cooked rice and collard greens between 2 dishes. Top the rice with the baked catfish (and any melted butter from the sheet pan), almonds, and marinated persimmon (including any liquid). Garnish with the green tops of the scallions. Enjoy!