- Meyer Lemon Glazed Catfish with Ginger Collard Greens and Cracked Freekeh Salad
- Serves 2
- 1/2 cup cracked freekah
- 2 cups chicken broth
- salt and pepper to taste
- 1 Meyer lemon or lemon, quarter, deseed, thinly slice crosswise
- 3 tablespoons sugar
- 3/4 cup water
- 1 shallot or small onion, chopped
- 1 clove garlic, minced
- 1-inch piece ginger, minced
- 1 small bunch collard green, kale, or spinach cleaned, ribs removed and diced, leaved thinly sliced
- 1 tablespoon butter
- 2 teaspoons olive oil
- 2 catfish fillets, room temperature
- 2 tablespoons rice flour or flour
- salt and pepper
In a sauce pan over high heat, add chicken broth or water, salt and pepper and bring to a boil. Add freekah and cook 25-30 minutes until tender. Drain and return to pot.
Meanwhile, quarter and deseed the lemon and place in a small saucepan with water, sugar, salt and pepper and bring to a boil and reduce to low and cook until the liquid is thickened and syrupy, about 10 minutes. Remove from heat.
In a skillet, add olive oil and add shallot and cook for 2 - 3 minutes. Add collard stems and cook for 2 minutes. Add garlic, ginger, salt and pepper and 1/4 cup of water and cook 4-6 minutes until the greens have wilted.
Salt and pepper catfish and sprinkle flour onto a plate or waxed paper and dredge each side. In a skillet add butter and olive oil over medium high heat and when butter melts and sizzling subsides, add catfish and cook 4-5 minutes or until lightly browned. Flip and cook another 3-4 minutes or until cooked through.
While the catfish cooks, add cooked freekeh to the cooked greens and taste for seasoning. Drizzle with olive oil if needed to moisten freekeh.
To serve: Divide freekeh between two plates and place the catfish on top of freekeh and top the catfish with the Meyer lemon glaze.