Pistachio-Crusted Catfish with Clementine Salad, Israeli Couscous & Roasted Fennel
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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.
2 Catfish Fillets
3/4 Cup Whole Wheat Israeli Couscous
1 Cara Cara Orange
1 Clementine
1 Fennel Bulb With Fronds
1 Red Onion
1 Ounce Arugula
1 Bunch Mint
2 Tablespoons Panko Breadcrumbs
1/4 Cup Pistachios
See Blue Apron for the full recipe.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
