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

Blue Apron ~ North African-Spiced Shrimp and Couscous.

North Africa has a diverse culinary tradition that blends European, Arabic and local influences.  This dish combined spicy shrimp, lemon, dates and couscous.  The Ras El Hanout gave this dish the punch.  Although kale is all the rage nowadays, I had never knowingly eaten it before.  Kale was wilted and combined with the couscous and carrots.  The spiced shrimp was placed atop.  The result was a marvelous meal.  Definitely a keeper.

5 Stars

Blue Apron ~ Ras El Hanout Chicken Pitas

The North African-styled Ras El Hanout Chicken Pitas were served with a Cherry Tomato and Cucumber Tabbouleh Salad.  The cool Greek Yogurt and Cucumber sauce was a nice balance to the spicy chicken.  The Tabbouleh salad was delicious.

"Res el Hanout" is an Arabic term meaning "head of the shop."  Traditionally it was the shopkeeper's best spices of the day blended together.  Most blends of this spice include coriander, cumin, allspice, cardamon, ginger, turmeric and black pepper.

The Tabbouleh salad is made with bulgur wheat, which is a versatile grain made from Drurm wheat.  The word "Bulgur" is a Turkish word and is a staple in Turkish cuisine.

This was my hubby's favorite meal of the week.