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Pistachio-Crusted Catfish
with Clementine Salad, Israeli Couscous & Roasted Fennel
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2 Servings
- Est. 600 Cals/serving
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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
Title
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2 Catfish Fillets
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¾ cup Whole Wheat Israeli Couscous
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1 Cara Cara Orange
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1 Clementine
- 1 Fennel Bulb With Fronds
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1 Red Onion
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1 oz Arugula
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1 bunch Mint
- 2 Tbsps Panko Breadcrumbs
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¼ cup Pistachios
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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