- 2 whole catfish fillets
- 1/2 cup cracked freekeh
- 2 cloves garlic peeled and thinly sliced
- 1 bunch collard greens
- 2 oz kumquats sliced into thin rounds
- 1 pkg Mariposa Farms Fresh Thai Basil rinse and remove leaves from stems; discard stems
- 2 tbsp sugar
- 2 tbsp instant flour (Wondra)
- 1 whole Mariposa Farms Dehydrated Chipolte Peppers remove stem (to spice things up slice in half lengthwise)
- salt and pepper
- 1 tbsp rice vinegar
- Heat a medium pot of water on high to a boil, add salt. Add the freekeh and cook about 20 minutes, or until tender. Remove from heat and drain thoroughly, return to the pot.
- While the freekeh cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and throw away the collard green stems; roughly chop the leaves. Pick the basil off the stems; throw the stems away. Slice the kumquats into thin rounds. Remove the stems of the Chipolte peppers (If you desire a spicier treat, cut the pepper in half lengthwise) Wear gloves when handling the peppers and wash the cutting board.
Cook the Collard Greens
- While the freekeh continues to cook, In a thick skillet heat 2 tbsp of canola oil over medium high heat until hot. Add the garlic, cook while stirring frequently until fragrant 1-2 minutes. Add the collard greens and a couple of tbsp of water; season with salt and pepper. Cook while stirring for about 2-3 minutes or until wilted. Transfer to the pot of freekeh. Wipe the pan clean.
Fixing the Catfish
- While the freekeh is cooking and you've completed the prep work, pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Place the flour on a large plate, coat one side of each seasoned fillets in the flour, shaking off the excess.
- Using the same pan as the collard greens, heat a thin layer of oil over medium high heat until its hot. Add the catfish fillets, coated side down first. Cook 2-3 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels and set aside in a warm place. Carefully drain the oil, leaving any browned bits in the pan.
- In the pan that you cooked the catfish in add 1/4 cup of water; stir in the kumquats, the chipotle chili, sugar, vinegar and half of the basil. Cook, stirring occasionally, usually about 3-5 minutes or until thickened. Turn off the heat; remove and throw out the chipotle pepper. Season to taste with salt and pepper.
Serving the meal
- Drizzle olive oil into the pot of freekeh and collard greens; stir to combine and season with salt and pepper to taste. Spoon the freekeh equally between 2 plates and top each mound of freekeh with a catfish fillet. Spoon a few spoonfuls of glaze over each fillet and garnish with the remaining basil. Serve while hot.
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