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Meyer Lemon-Glazed Catfish
with Ginger Collard Green & Cracked Freekeh Salad
30 MIN
2 Servings
From the Test Kitchen
This classic Southern meal of pan-fried catfish and sautéed collard greens gets a boost from a special ingredient: Meyer lemon. When sliced up and cooked with water and sugar, Meyer lemon—likely a cross between a common lemon and a mandarin orange—becomes tender and tasty (rind and all), while its juice thickens into a tart, sweet glaze. We’re using that glaze to top our catfish, finishing off the fillets with delicious brightness. What’s more, we’re tossing our collard greens with freekeh, a hearty ancient grain.
Get Cooking-
NutritionPER SERVING
-
Calories500 Cals (est.)
fresh
ingredients
Title
-
2 Catfish Fillets
- ½ cup Cracked Freekeh
-
1 Meyer Lemon
- 1 bunch Collard Greens
-
3 Tbsps Sugar
- 2 Tbsps Rice Flour
- 1 1-Inch Piece Ginger
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Cook the freekeh:
Heat a large pot of salted water to boiling on high. Once boiling, add the freekeh and cook 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the freekeh cooks, wash and dry the fresh produce. Peel and mince the ginger. Remove and discard the collard green stems; thinly slice the leaves. Quarter and deseed the lemon, then thinly slice crosswise.
3
Cook the collard greens:
While the freekeh 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 ginger and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the collard greens and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the collard greens have wilted; season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.
4
Make the glaze:
While the freekeh continues to cook, in the pan used to cook the collard greens, combine the lemon, sugar and ¼ cup of water; season with salt and pepper. Cook on medium, stirring occasionally, 5 to 7 minutes, or until the liquid is thickened and syrupy. Transfer to a heatproof bowl; season with salt and pepper to taste. Carefully rinse and dry the pan.
5
Coat & cook the catfish:
Place the rice flour on a plate. 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 rice flour (tapping off any excess). In the pan used to make the glaze, heat a thin layer of oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until lightly browned and crispy. Flip and cook 2 to 3 minutes, or until cooked through. Transfer to a paper towel-lined plate.
6
Finish & plate your dish:
While the catfish cooks, to the pot of cooked freekeh, add the cooked collard greens and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Divide the finished salad and cooked catfish fillets between 2 plates. Top the fillets with a few spoonfuls of the glaze. Enjoy!
1
Cook the freekeh:
Heat a large pot of salted water to boiling on high. Once boiling, add the freekeh and cook 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the freekeh cooks, wash and dry the fresh produce. Peel and mince the ginger. Remove and discard the collard green stems; thinly slice the leaves. Quarter and deseed the lemon, then thinly slice crosswise.
3
Cook the collard greens:
While the freekeh 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 ginger and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the collard greens and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the collard greens have wilted; season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.
4
Make the glaze:
While the freekeh continues to cook, in the pan used to cook the collard greens, combine the lemon, sugar and ¼ cup of water; season with salt and pepper. Cook on medium, stirring occasionally, 5 to 7 minutes, or until the liquid is thickened and syrupy. Transfer to a heatproof bowl; season with salt and pepper to taste. Carefully rinse and dry the pan.
5
Coat & cook the catfish:
Place the rice flour on a plate. 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 rice flour (tapping off any excess). In the pan used to make the glaze, heat a thin layer of oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until lightly browned and crispy. Flip and cook 2 to 3 minutes, or until cooked through. Transfer to a paper towel-lined plate.
6
Finish & plate your dish:
While the catfish cooks, to the pot of cooked freekeh, add the cooked collard greens and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Divide the finished salad and cooked catfish fillets between 2 plates. Top the fillets with a few spoonfuls of the glaze. Enjoy!
Tips from Home Chefs