Catfish & Jicama Slaw with Amaranth & Watermelon Radish

Catfish & Jicama Slaw

with Amaranth & Watermelon Radish

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Summer wouldn’t be the same without watermelon. And though it’s not quite watermelon season, we’ve got the perfect impostor. Watermelon radishes are mildly sweet and peppery with vibrant pink insides. While you won’t be winning any seed spitting contests with watermelon radishes, their bite combined with tart green apple and jicama makes a delicious slaw to accompany this light, summer meal.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    665 Cals (est.)
fresh
ingredients
Catfish & Jicama Slaw with Amaranth & Watermelon Radish
Title
  • 1 bunch Cilantro
  • 1 clove Garlic
  • 1 Green Apple
  • ½ lb Jicama
  • 1 Lime
  • 1 Watermelon Radish
  • ½ cup Amaranth
  • 1 tsp Sesame Oil
  • 2 Skinless Catfish Fillets
  • ½ cup Rice Flour
  • 1 tsp Black Sesame Seeds
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Pick the cilantro leaves off the stems; discard the stems. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Using a peeler, remove the green rind of the lime; mince the rind to get 2 teaspoons of zest. Quarter the lime. Cut the apple into thin matchsticks, discarding the core. Toss the matchsticks with the juice of 2 lime wedges to prevent browning. Peel the jicama, then cut into thin matchsticks. Slice the watermelon radish into thin rounds.
Cook the amaranth:
2 Cook the amaranth:
Once the water is boiling, add the amaranth and lime zest. Cook, stirring occasionally, 24 to 26 minutes, or until tender and cooked through. Drain thoroughly and return to the pot. Stir in the sesame oil and a drizzle of olive oil; season with salt and pepper to taste. Set aside as you continue cooking.
Make the dressing:
3 Make the dressing:
While the amaranth cooks, in a small bowl combine the garlic paste and the juice of the remaining 2 lime wedges. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste. Set aside as you continue cooking.
Cook the fish:
4 Cook the fish:
Once the amaranth is finished, pat the fish fillets dry. Season with salt and pepper on both sides and completely cover with the rice flour. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the fish fillets, laying the fish away from you to prevent splattering. Cook 2 to 3 minutes per side, or until the fish is browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt. Set aside as you continue cooking.
Make the slaw:
5 Make the slaw:
In a medium bowl, combine the jicama, apple, watermelon radish, cilantro and black sesame seeds. Add enough of the dressing to coat the greens (you may have extra dressing). Toss to thoroughly mix and season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Divide the amaranth and catfish fillets between 2 plates and spoon the jicama slaw over each. Enjoy!

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:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Pick the cilantro leaves off the stems; discard the stems. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Using a peeler, remove the green rind of the lime; mince the rind to get 2 teaspoons of zest. Quarter the lime. Cut the apple into thin matchsticks, discarding the core. Toss the matchsticks with the juice of 2 lime wedges to prevent browning. Peel the jicama, then cut into thin matchsticks. Slice the watermelon radish into thin rounds.
2 Cook the amaranth:
Once the water is boiling, add the amaranth and lime zest. Cook, stirring occasionally, 24 to 26 minutes, or until tender and cooked through. Drain thoroughly and return to the pot. Stir in the sesame oil and a drizzle of olive oil; season with salt and pepper to taste. Set aside as you continue cooking.
Cook the amaranth:
Make the dressing:
3 Make the dressing:
While the amaranth cooks, in a small bowl combine the garlic paste and the juice of the remaining 2 lime wedges. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste. Set aside as you continue cooking.
4 Cook the fish:
Once the amaranth is finished, pat the fish fillets dry. Season with salt and pepper on both sides and completely cover with the rice flour. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the fish fillets, laying the fish away from you to prevent splattering. Cook 2 to 3 minutes per side, or until the fish is browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt. Set aside as you continue cooking.
Cook the fish:
Make the slaw:
5 Make the slaw:
In a medium bowl, combine the jicama, apple, watermelon radish, cilantro and black sesame seeds. Add enough of the dressing to coat the greens (you may have extra dressing). Toss to thoroughly mix and season with salt and pepper to taste.
6 Plate your dish:
Divide the amaranth and catfish fillets between 2 plates and spoon the jicama slaw over each. Enjoy!
Plate your dish: