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 ~ Seared Barramundi

After nearly a month of travel, I am back home and cooking again.  I had never heard of Barrumundi.  Apparently it is a fish found in Northern Australia and Southeast Asia.  It is sometimes called Asian Sea Bass.  The name "barramundi" comes from an Aboriginal word meaning "large-scaled silver fish."

Seared Barrumundi was on the menu tonight.  It was served over a saute of fregola sarda pasta that was mixed with collard greens.  The fish was then topped with a shallot Agrodolce.  Agrodolce was another first for me.  It is a traditional sweet and sour sauce common in Italian cuisine.

This Agrodolce was made with Shallots, golden raisins, honey, red wine vinegar and red pepper flakes.  It was fabulous!  A definite winner.

Made:  November 20, 2016

5 Stars