Meyer Lemon-Glazed Catfish with Ginger Collard Green & Cracked Freekeh Salad

Meyer Lemon-Glazed Catfish

with Ginger Collard Green & Cracked Freekeh Salad

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned 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. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving

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
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the freekeh:
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.

Prepare the ingredients:
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.

Cook the collard greens:
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.

Make the glaze:
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.

Coat & cook the catfish:
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.

Finish & plate your dish:
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

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
Cook the freekeh:
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.

Cook the collard greens:
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.

Make the glaze:
Coat & cook the catfish:
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!