Blue Apron ~ Seared Catfish with Udon Noodles, Mushrooms and Carrots

Tonight's meal of Seared Catfish was inspired by Japanese-style cooking.  The fish was topped with chopped green scallions and smoked and crumbled dulse.  That really topped of this dish of Udon noodles with sautéed mushrooms, carrots and celery.  Truly a delicious meal.

Made:  April 15, 2017

5 Stars

Blue Apron ~ Lemon-Caper Catfish with Spiced Lentils and Collard Greens

Tonight's catfish was coated in rice flour then pan-grilled in a caper and lemon sauce.  This was served on top a black-lentil, collard green and onion mixture.  The collard greens and onions had been sautéed with ras el hanout, a Moroccan spice mix.  The result was a very tasty dish.

Made: Jan. 16, 2017

5 Stars

Blue Apron ~ Crispy Catfish with Dressed Root Vegetables

Instead of Thanksgiving leftovers, I made crispy catfish accompanied by dressed root vegetables.  The catfish was coated in rice flour and a catfish spice blend.  The spice blend consisted of equal parts of:
     Smoked Paprika

     Garlic Powder

     Onion Powder

     Cayenne

The vegetables included carrots, turnip and a red onion.  The vegetables were sautéed, then mixed with a creamy Dijon mustard sauce.  The end result was delicious.  

Made:  November 25, 2016

5 Stars

Blue Apron ~ Crispy Catfish

Tonight's meal was a real winner.  Crisps catfish with Yellow Curry and Bird's Eye Chile Sauce.  It was inspired by Thai cuisine.  It was served with a hot chili sauce, that was tempered by the coconut palm sugar.  I am not generally a fan of hot, spicy foods, but this was excellent.  One of my favorites.

October 22, 2016

5 Stars

Blue Apron ~ Crispy Catfish and Parsley Mashed Potatoes

Of course, living in Louisiana, we are well familiar with Cajun-style foods.  This meal featured pan-fried catfish with a spicy Cajun slaw.  Before cooking the catfish fillets, they were marinated in a milk and vinegar solution, then twice dredged in flour.  This made for a crispy crust.  The fish was then topped with a spicy, zesty slaw.

The original recipe called for parsley mashed potatoes, but since hubby doesn't eat potatoes, I substituted a quinoa dish.

The meal was excellent!

Made: June 27, 2016

4 Stars

Blue Apron ~ Crispy Catfish and Parsley Mashed Potatoes

Of course, living in Louisiana, we are well familiar with Cajun-style foods.  This meal featured pan-fried catfish with a spicy Cajun slaw.  Before cooking the catfish fillets, they were marinated in a milk and vinegar solution, then twice dredged in flour.  This made for a crispy crust.  The fish was then topped with a spicy, zesty slaw.

The original recipe called for parsley mashed potatoes, but since hubby doesn't eat potatoes, I substituted a quinoa dish.

The meal was excellent!

Made: June 27, 2016

4 Stars

Blue Apron ~ Catfish Meuniere

Tonight I made Catfish Meunière with Ras El Hanout Collard Greens and Lentils.  Fish served à la meunière is a classic French preparation and is often seen in Louisiana's cuisine, so I was familiar with this style of cooking.  The fish fillets were dredged in rice flour and served in a browned butter sauce, with lemons and capers.  The fish was served atop a bed of beluga lentils with sautéed collard greens.  The collard greens were sautéed with ras el hanout coated onion.  The end result was a very hardy and delicious meal.

4 Stars

Blue Apron ~ Crispy Catfish and Freekeh

Tonight's meal was crispy catfish and Freekah with Corn-Cherry Tomato.  Another tasty meal.  

I had never had Freekeh before.  It is a cereal made from green wheat that goes through a specific roasting process.  It reminded me of bulgar wheat.  After cooking the freekeh, it was mixed with a shallot and white wine vinegar marinade.  Also mixed in was chopped fresh parsley.

The cooked and crispy catfish was placed on top of the freekeh, which was then topped with a fresh corn and multi-colored cherry tomato sauté.  The combination of flavors was amazing.

The recipe called for fresh marjoram to be sprinkled over the entire dish, however, my box came with oregano instead.  I prepared the oregano, but forgot to use it.  Probably didn't matter.

5 stars.