Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Catfish
with Sun Gold Tomato & Sweet Corn Fregola Sarda
30 MIN
4 Servings
From the Test Kitchen
Chefs, if you’ve never tasted a sun gold tomato, you’re in for a wonderful treat. Their name says it all: these little fruits, a variety of cherry tomato, are exceptionally bright. Their color and irresistibly summery, sweet flavor are accented here by another seasonal favorite: corn kernels, fresh off the cob. We’re using these ingredients, along with zucchinis and basil leaves, in a refreshing fregola sarda salad, rounding out our pan-seared catfish fillets.
Get Cooking-
NutritionPER SERVING
-
Calories530 Cals (est.)
fresh
ingredients
Title
-
4 Catfish Fillets
-
1¼ cups Fregola Sarda Pasta
-
3 cloves Garlic
-
2 ears Corn
-
1 Lemon
-
1 lb Zucchinis
-
½ lb Sun Gold Tomatoes
- 1 large bunch Basil
-
4 Tbsps Butter
-
1 Tbsp Seared Catfish Spice Blend (Ground Fennel Seeds, Ground Coriander, Dried Thyme, Rice Flour & Onion Powder)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the fregola sarda pasta:
Heat a large pot of salted water to boiling on high. Once boiling, add the fregola sarda pasta. Cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the fregola sarda pasta cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Trim off and discard the ends of the zucchinis; medium dice the zucchinis. Halve the tomatoes. Pick the basil leaves off the stems; discard the stems. Quarter and deseed the lemon.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), melt half the butter on medium-high until hot. Add the garlic, corn and zucchinis; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the corn and zucchinis have softened. Transfer to the pot of cooked fregola sarda pasta. Wipe out the pan.
4
Cook the catfish:
Pat the catfish fillets dry with paper towels and season with salt and pepper on both sides. Place the spice blend on a plate. Coat 1 side of each seasoned fillet in the spice blend. In the pan used to cook the vegetables, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side. Flip and add the remaining butter. Cook, occasionally tilting the pan and spooning the butter over the fillets, 2 to 3 minutes, or until browned and cooked through. Transfer to a serving dish.
5
Finish the fregola sarda pasta:
While the catfish cooks, add the tomatoes and half the basil (roughly chopping the leaves just before adding) to the pot of cooked fregola sarda pasta and vegetables. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Transfer to a serving dish.
6
Finish & serve your dish:
Garnish the cooked catfish fillets with the lemon wedges. Garnish the catfish fillets and finished fregola sarda pasta with the remaining basil (roughly chopping the leaves just before adding). Enjoy!
1
Cook the fregola sarda pasta:
Heat a large pot of salted water to boiling on high. Once boiling, add the fregola sarda pasta. Cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the fregola sarda pasta cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Trim off and discard the ends of the zucchinis; medium dice the zucchinis. Halve the tomatoes. Pick the basil leaves off the stems; discard the stems. Quarter and deseed the lemon.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), melt half the butter on medium-high until hot. Add the garlic, corn and zucchinis; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the corn and zucchinis have softened. Transfer to the pot of cooked fregola sarda pasta. Wipe out the pan.
4
Cook the catfish:
Pat the catfish fillets dry with paper towels and season with salt and pepper on both sides. Place the spice blend on a plate. Coat 1 side of each seasoned fillet in the spice blend. In the pan used to cook the vegetables, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side. Flip and add the remaining butter. Cook, occasionally tilting the pan and spooning the butter over the fillets, 2 to 3 minutes, or until browned and cooked through. Transfer to a serving dish.
5
Finish the fregola sarda pasta:
While the catfish cooks, add the tomatoes and half the basil (roughly chopping the leaves just before adding) to the pot of cooked fregola sarda pasta and vegetables. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Transfer to a serving dish.
6
Finish & serve your dish:
Garnish the cooked catfish fillets with the lemon wedges. Garnish the catfish fillets and finished fregola sarda pasta with the remaining basil (roughly chopping the leaves just before adding). Enjoy!
Tips from Home Chefs