Pistachio-Crusted Catfish with Clementine Salad, Israeli Couscous & Roasted Fennel

Pistachio-Crusted Catfish

with Clementine Salad, Israeli Couscous & Roasted Fennel

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have 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. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.
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.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving

Winter is the best time for citrus. As temperatures drop, the fruits become sweeter and juicier. In this recipe, you’ll make the most of winter’s sweet side using two different kinds of orange. The Cara Cara orange is a rosy-fleshed navel orange first discovered in Venezuela. Its nuanced flavor ties together the roasted fennel and peppery arugula in the couscous. For a tasty garnish, you’ll make a salad of fennel fronds, mint and Clementine (a hybrid of sweet and Mandarin oranges) to add color and an aromatic sweetness.

Get Cooking
fresh
ingredients
Pistachio-Crusted Catfish with Clementine Salad, Israeli Couscous & Roasted Fennel
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove the fish from the refrigerator to bring to room temperature. Using a peeler, remove the rind of the Cara Cara orange, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Cut off the top and bottom of the Cara Cara orange so it sits flat on the cutting board; cut away and discard the peel and pith. Cut the Cara Cara orange into wedges. Peel the clementine; separate the segments. Pick off and reserve some of the fennel fronds (the green, thread-like tops of the plant). Separate the fennel stems and bulb. Thinly slice the stems; slice the bulb into ½-inch wedges. Peel and cut the onion into 1-inch wedges. Pick the mint off the stems. Finely chop the pistachios.

Cook the vegetables:
2 Cook the vegetables:

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel bulb and onion. Cook, stirring occasionally, 4 to 6 minutes, or until slightly browned. Add the fennel stems and ¼ cup of water. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Season with salt and pepper to taste. Transfer to a bowl and set aside.

Cook & finish the Israeli couscous:
3 Cook & finish the Israeli couscous:

After adding the water to the pan of fennel and onion, add the Israeli couscous to the large pot of boiling water. Cook 8 to 9 minutes, or until tender. Drain thoroughly and return to the pot. Stir in the arugula, Cara Cara orange, orange zest and cooked vegetables. Drizzle with olive oil and stir to combine. Season with salt and pepper to taste. Set aside in a warm place.

Crust & cook the fish:
4 Crust & cook the fish:

In a small bowl, combine the breadcrumbs and pistachios. Season the fish fillets with salt and pepper on both sides; firmly one side of each into the pistachio-breadcrumb mixture. In the pan used to cook the vegetables, heat 1 tablespoon of olive oil on medium-high until hot. Add the fish, crusted side down first. Cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a plate.

Make the clementine salad & plate your dish:
5 Make the clementine salad & plate your dish:

In a medium bowl, combine the clementine segments, fennel fronds and mint (roughly chopping just before adding). Drizzle with olive oil and toss to combine. Season with salt and pepper to taste. Divide the finished Israeli couscous between 2 plates. Top each with a cooked fillet. Garnish with the clementine salad. 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
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove the fish from the refrigerator to bring to room temperature. Using a peeler, remove the rind of the Cara Cara orange, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Cut off the top and bottom of the Cara Cara orange so it sits flat on the cutting board; cut away and discard the peel and pith. Cut the Cara Cara orange into wedges. Peel the clementine; separate the segments. Pick off and reserve some of the fennel fronds (the green, thread-like tops of the plant). Separate the fennel stems and bulb. Thinly slice the stems; slice the bulb into ½-inch wedges. Peel and cut the onion into 1-inch wedges. Pick the mint off the stems. Finely chop the pistachios.

2 Cook the vegetables:

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel bulb and onion. Cook, stirring occasionally, 4 to 6 minutes, or until slightly browned. Add the fennel stems and ¼ cup of water. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Season with salt and pepper to taste. Transfer to a bowl and set aside.

Cook the vegetables:
Cook & finish the Israeli couscous:
3 Cook & finish the Israeli couscous:

After adding the water to the pan of fennel and onion, add the Israeli couscous to the large pot of boiling water. Cook 8 to 9 minutes, or until tender. Drain thoroughly and return to the pot. Stir in the arugula, Cara Cara orange, orange zest and cooked vegetables. Drizzle with olive oil and stir to combine. Season with salt and pepper to taste. Set aside in a warm place.

4 Crust & cook the fish:

In a small bowl, combine the breadcrumbs and pistachios. Season the fish fillets with salt and pepper on both sides; firmly one side of each into the pistachio-breadcrumb mixture. In the pan used to cook the vegetables, heat 1 tablespoon of olive oil on medium-high until hot. Add the fish, crusted side down first. Cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a plate.

Crust & cook the fish:
Make the clementine salad & plate your dish:
5 Make the clementine salad & plate your dish:

In a medium bowl, combine the clementine segments, fennel fronds and mint (roughly chopping just before adding). Drizzle with olive oil and toss to combine. Season with salt and pepper to taste. Divide the finished Israeli couscous between 2 plates. Top each with a cooked fillet. Garnish with the clementine salad. Enjoy!