Catfish & Jicama Slaw with Amaranth & Watermelon Radish

Catfish & Jicama Slaw

with Amaranth & Watermelon Radish

2 Servings
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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.

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  • 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

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:
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