Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Tonight’s sophisticated steakhouse-style entrée pays tribute to classic American flavors. The star of the dish is beautifully crisped catfish, topped with a delicious brown butter sauce. Chopped almonds play off the nutty flavor of the sauce, while a bit of lemon juice gives it a burst of brightness—complemented by the comforting, woodsy depth of fresh thyme. For a pair of elegant sides, we’re serving creamed spinach and Parmesan-topped potatoes, which we’re boiling, smashing and browning to develop a creamy interior and crisp exterior.
See PlansWash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Once boiling, add the potatoes and cook 18 to 20 minutes, or until just tender when pierced with a fork. Drain thoroughly and transfer to a clean, dry work surface. When cool enough to handle, using the flat side of your knife, carefully smash each cooked potato once to flatten. Wipe out the pot.
While the potatoes cook, pick the thyme leaves off the stems; discard the stems. Roughly chop the almonds. Quarter and deseed the lemon. Peel and finely chop the garlic.
While the potatoes continue to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Working in batches, add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes per batch, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board; finely chop. Wipe out the pan.
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the smashed potatoes in a single layer; season with salt and pepper. Cook 3 to 5 minutes on the first side, or until browned. Flip and cook 2 to 3 minutes, or until browned and crispy. Transfer to a plate; immediately top with half the cheese. Set aside in a warm place. Wipe out the pan.
Place the flour on a plate. Pat the catfish fillets dry with paper towels; season on both sides with salt and pepper. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). Transfer to a plate. In the same pan, melt the butter on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until browned. Flip and add the thyme, almonds and the juice of all 4 lemon wedges to the pan. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until the catfish is lightly browned and cooked through. Remove from heat.
While the catfish cooks, in the pot used to cook the potatoes, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the chopped spinach, sour cream and 2 tablespoons of water; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until heated through. Turn off the heat. Stir in the remaining cheese. Divide the creamed spinach, browned potatoes and cooked catfish fillets between 4 dishes. Top the fillets with a few spoonfuls of the sauce from the pan. Enjoy!
Tips from Home Chefs