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 ~ 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