Dukkah-Crusted Catfish with Sugar Snap Pea & Couscous Salad

Dukkah-Crusted Catfish

with Sugar Snap Pea & Couscous Salad

30 MIN
4 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.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
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.
15 Minute Meals
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

Dukkah (also spelled “duqqa”) is a blend of spices that hails from Egypt. For ages, dukkah was primarily used in its native land. But in recent years, it has become popular in America’s finest restaurant kitchens. A combination of classic Middle Eastern ingredients like cumin, coriander and white sesame seeds, dukkah is also notable for its customizability. Different regions, families and even individual chefs have tailored the recipe to their unique tastes. Here, we’re combining our own version of dukkah with chopped almonds and using the mixture to encrust crispy catfish fillets.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
fresh
ingredients
Dukkah-Crusted Catfish with Sugar Snap Pea & Couscous Salad
Title
  • 4 Catfish Fillets
  • 1 cup Pearled Couscous
  • ½ cup Plain Greek Yogurt
  • 3 oz Sugar Snap Peas
  • 1 Lemon
  • 1 Persian Cucumber
  • 1 Red Onion
  • 1 large bunch Mint
  • 1 large bunch Parsley
  • 4 Tbsps Butter
  • 2 Tbsps Dukkah Spice Blend (Za'atar, Whole White Sesame Seeds, Whole Nigella Seeds, Ground Sumac, Ground Coriander & Ground Cumin)
  • ¼ cup Sliced Almonds
time-saving
tips & techniques
Cook the couscous:
1 Cook the couscous:

Heat a medium pot of salted water to boiling on high. Once boiling, add the couscous. Cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water. Return to the pot and set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the couscous cooks, wash and dry the fresh produce. Peel and thinly slice the onion. Snap off and discard the stem of each sugar snap pea; pull off and discard the tough string that runs the length of the pod. Finely chop the almonds. Quarter and deseed the lemon. Pick the mint and parsley leaves off the stems; discard the stems. Grate the cucumber. In a bowl, combine the grated cucumber and yogurt; stir to thoroughly combine and season with salt and pepper to taste.

Cook the onion & sugar snap peas:
3 Cook the onion & sugar snap peas:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the snap peas and half the butter. Cook, stirring occasionally, 1 to 2 minutes, or until the butter has melted and the snap peas are bright green. Transfer to the pot of cooked couscous. Wipe out the pan.

Coat the catfish:
4 Coat the catfish:

While the onion and sugar snap peas cook, place the almonds and remaining spice blend on a plate; mix to thoroughly combine. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the almond-spice blend mixture, pressing down to ensure that the fillets are thoroughly coated. Transfer the coated fillets to a plate.

Make the salad:
5 Make the salad:

Squeeze the juice of all 4 lemon wedges into the pot of cooked couscous, onion and sugar snap peas. Stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Cook the catfish & serve your dish:
6 Cook the catfish & serve your dish:

In the same pan used to cook the onion and sugar snap peas, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated catfish fillets, coated sides down. Cook 3 to 4 minutes on the first side. Flip and add the remaining butter. Cook, occasionally spooning the butter over the fillets, 3 to 4 minutes, or until browned and cooked through. Transfer to a serving dish. Garnish the cooked catfish and salad with the mint and parsley. Serve with the cucumber-yogurt sauce on the side. Enjoy!

Tips from Home Chefs

Cook the couscous:
1 Cook the couscous:

Heat a medium pot of salted water to boiling on high. Once boiling, add the couscous. Cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water. Return to the pot and set aside in a warm place.

2 Prepare the ingredients:

While the couscous cooks, wash and dry the fresh produce. Peel and thinly slice the onion. Snap off and discard the stem of each sugar snap pea; pull off and discard the tough string that runs the length of the pod. Finely chop the almonds. Quarter and deseed the lemon. Pick the mint and parsley leaves off the stems; discard the stems. Grate the cucumber. In a bowl, combine the grated cucumber and yogurt; stir to thoroughly combine and season with salt and pepper to taste.

Cook the onion & sugar snap peas:
3 Cook the onion & sugar snap peas:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the snap peas and half the butter. Cook, stirring occasionally, 1 to 2 minutes, or until the butter has melted and the snap peas are bright green. Transfer to the pot of cooked couscous. Wipe out the pan.

4 Coat the catfish:

While the onion and sugar snap peas cook, place the almonds and remaining spice blend on a plate; mix to thoroughly combine. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the almond-spice blend mixture, pressing down to ensure that the fillets are thoroughly coated. Transfer the coated fillets to a plate.

Coat the catfish:
Make the salad:
5 Make the salad:

Squeeze the juice of all 4 lemon wedges into the pot of cooked couscous, onion and sugar snap peas. Stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

6 Cook the catfish & serve your dish:

In the same pan used to cook the onion and sugar snap peas, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated catfish fillets, coated sides down. Cook 3 to 4 minutes on the first side. Flip and add the remaining butter. Cook, occasionally spooning the butter over the fillets, 3 to 4 minutes, or until browned and cooked through. Transfer to a serving dish. Garnish the cooked catfish and salad with the mint and parsley. Serve with the cucumber-yogurt sauce on the side. Enjoy!

Browse Steps
1 of 6