Catfish Meuniere

Friday, March 4, 2016

This was a blue apron dish and it was delicious!  Not sure why I have a mental aversion to catfish - or maybe it's the smell of fish in general, as the Kroger store in Spring Cypress where I lived had issues with their drain back in the seafood department, and it was gag-worthy to walk to the back of the store.  Maybe.  Probably.  Definitely.

Catfish Meniere

March 04, 2016


Prep time:

Cook time:

Total time:


2 Catfish Fillets

½ cup Black Beluga Lentils

1 bunch Collard Greens

1 Yellow Onion

1 Lemon

4 Tbsps. Butter

2 Tbsps. Rice Flour

2 tsps. Ras El Hanout

1 Tbsp Capers



Heat a medium sized saucepot with water and bring to a boil.  Add 2 tsp of salt, then the lentils.  Cook for 25 minutes or until tender, drain, and return to the pot and set aside.


While the lentils are simmering,  prepare the greens of your choice (this is not part of the recipe)


Place the rice flour into a dish big enough to fit the fish.  Season the fish on both sides with salt and pepper, then press into the rice flour. 


Melt 1 tbsp of butter into a skillet, bring it to the point where the butter is bubbling, then add the fish.  Cook for 5 minutes on one side, then flip and cook another 3 minutes until cooked through.


Add the capers and the lemon juice, seasoning check and cook for an additional 3 minutes.  Remove from the heat and set aside.


Add the lentils to your cooked greens and heat over medium heat, stirring to combine and the mixture is completely heated though.  Divide the greens  between plates, put the catfish over the greens, and spoon the pan sauce over the fish and serve. 


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