Sweet, caramelized fennel and onion is tossed with Israeli couscous and fresh citrus in this vibrant seafood meal.
This was a nice meal, but not one of my favorites. I had a hard time getting the crust to stick to the fish, so next time, I’d probably use a beaten egg or something to dip the fish into before dipping it in the crust mixture.
I really enjoyed the mix of fruits and veggies in the couscous. The cool sweetness of the oranges was really nice with the caramelized fennel. The leftover couscous (like most things!) was delicious with a fried egg on top.
Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.
Pistachio-Crusted Catfish with Clementine Salad, Israeli Couscous & Roasted Fennel
2 Catfish Fillets
3/4 Cup Whole Wheat Israeli Couscous
1 Cara Cara Orange
1 Fennel Bulb With Fronds
1 Red Onion
1 Ounce Arugula
1 Bunch Mint
2 Tablespoons Panko Breadcrumbs
1/4 Cup Pistachios
1. Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove the fish from the refrigerator to bring to room temperature. Using a peeler, remove the rind of the Cara Cara orange, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Cut off the top and bottom of the Cara Cara orange so it sits flat on the cutting board; cut away and discard the peel and pith. Cut the Cara Cara orange into wedges. Peel the clementine; separate the segments. Pick off and reserve some of the fennel fronds (the green, thread-like tops of the plant). Separate the fennel stems and bulb. Thinly slice the stems; slice the bulb into ½-inch wedges. Peel and cut the onion into 1-inch wedges. Pick the mint off the stems. Finely chop the pistachios.
2. Cook the vegetables:
In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel bulb and onion. Cook, stirring occasionally, 4 to 6 minutes, or until slightly browned. Add the fennel stems and ¼ cup of water. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Season with salt and pepper to taste. Transfer to a bowl and set aside.
3. Cook & finish the Israeli couscous:
After adding the water to the pan of fennel and onion, add the Israeli couscous to the large pot of boiling water. Cook 8 to 9 minutes, or until tender. Drain thoroughly and return to the pot. Stir in the arugula, Cara Cara orange, orange zest and cooked vegetables. Drizzle with olive oil and stir to combine. Season with salt and pepper to taste. Set aside in a warm place.
4. Crust & cook the fish:
In a small bowl, combine the breadcrumbs and pistachios. Season the fish fillets with salt and pepper on both sides; firmly one side of each into the pistachio-breadcrumb mixture. In the pan used to cook the vegetables, heat 1 tablespoon of olive oil on medium-high until hot. Add the fish, crusted side down first. Cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a plate.
5. Make the clementine salad & plate your dish:
In a medium bowl, combine the clementine segments, fennel fronds and mint (roughly chopping just before adding). Drizzle with olive oil and toss to combine. Season with salt and pepper to taste. Divide the finished Israeli couscous between 2 plates. Top each with a cooked fillet. Garnish with the clementine salad. Enjoy!
Big Flavors Rating: 3 Stars