Crispy Catfish with Kale-Farro Salad & Warm Grape Relish

Crispy Catfish

with Kale-Farro Salad & Warm Grape Relish

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This dish ushers in fall with one of the season’s finest fruits: Thomcord grapes, a unique cross between the popular Thompson and Concord varieties. With a spectacular consistency for jellies, they also lend themselves beautifully to simple, savory-sweet relishes, like the one for tonight’s catfish. We’re tossing crunchy almonds with the deliciously juicy grapes—sautéed, for an aromatic touch, in the same oil used to fry our rosemary garnish.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook the farro:
1 Cook the farro:

Heat a large pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Remove and discard the kale stems; roughly chop the leaves. Peel and mince the garlic. Pick the rosemary leaves off the stems; discard the stems. Remove and discard any stems from the grapes. Roughly chop the almonds. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Cook the kale:
3 Cook the kale:

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. Add the kale and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ½ 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. Transfer to a plate. Wipe out the pan.

Fry the rosemary & make the grape relish:
4 Fry the rosemary & make the grape relish:

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

Coat & cook the catfish:
5 Coat & cook the catfish:

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

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the catfish cooks, add the cooked kale, lemon zest and the juice of the remaining lemon wedges to the pot of cooked farro. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Divide the salad and cooked catfish fillets between 2 dishes. Top the fillets with the grape relish. Garnish with the fried rosemary. Enjoy!

Tips from Home Chefs

1 Cook the farro:

Heat a large pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Remove and discard the kale stems; roughly chop the leaves. Peel and mince the garlic. Pick the rosemary leaves off the stems; discard the stems. Remove and discard any stems from the grapes. Roughly chop the almonds. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Cook the kale:
3 Cook the kale:

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. Add the kale and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ½ 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. Transfer to a plate. Wipe out the pan.

4 Fry the rosemary & make the grape relish:

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

Fry the rosemary & make the grape relish:
Coat & cook the catfish:
5 Coat & cook the catfish:

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

6 Make the salad & plate your dish:

While the catfish cooks, add the cooked kale, lemon zest and the juice of the remaining lemon wedges to the pot of cooked farro. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Divide the salad and cooked catfish fillets between 2 dishes. Top the fillets with the grape relish. Garnish with the fried rosemary. Enjoy!

Make the salad & plate your dish:
Browse Steps
1 of 6