What the freak is frekeh?
Yesterday, I posted a review of our last six months or so with Blue Apron (Spoiler Alert: we like it). Today, I’m posting the most recent dish we had from our most recent box, with tons of ingredients we’ve only used once or twice, if at all.
Still not clear what frekeh is. Not sure what kind of cuisine it is or even what planet is comes from, much less what aisle to find it in. What I can tell you is that it tastes like a cross between rice and couscous, so it’s a grain that you can add a lot of flavor to. And if you can’t find it, you could try either of those two suggestions, or maybe quinoa or barley.
I’ve also never seen a Meyer lemon in the store before, even in Whole Foods. If you’re looking for one, and aren’t sure if you’ve found it, look at it this way: if a lemon is the size of a baseball, then a Meyer lemon is the size of a softball.
It’s pretty much a lemon that’s the size of Peyton Manning’s enormous forehead.
If you give up looking for a Meyer lemon and leave the grocer in defeat, that’s ok. You don’t need Blue Apron to stock your produce basket or drawer with this just to have something similar. I’ve actually found in the past that a Meyer lemon is like a sort of half lemon, half orange or tangerine. My suggestion: if you can’t find a true Meyer lemon, buy regular lemons, slice them as this recipe or your recipe dictates, then soak them in orange or tangerine juice for at least one hour.
Other than that, this dish was a win in our kitchen. Easy to make. Nice to work with frekah, Meyer lemon and collard greens for something a little different. Above all, it didn’t taste like bugs.
Recipe courtesy of Blue Apron
Blue Apron calories: About 500
My Fitness Pal calories: 441
2 catfish fillets
½ cup cracked freekeh
1 Meyer lemon
1 bunch collard greens
3 tbsp sugar
2 tbsp rice flour
1 1-inch piece ginger
¼ tsp crushed red pepper flakes
Heat a large pot of salted water to boiling on high. Once boiling, add the freekeh and cook 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
While the freekeh cooks, wash and dry the fresh produce. Peel and mince the ginger. Remove and discard the collard green stems; thinly slice the leaves. Quarter and deseed the lemon, then thinly slice crosswise.
While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the collard greens and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the collard greens have wilted; season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.
While the freekeh continues to cook, in the pan used to cook the collard greens, combine the lemon, sugar and ¼ cup of water; season with salt and pepper. Cook on medium, stirring occasionally, 5 to 7 minutes, or until the liquid is thickened and syrupy. Transfer to a heatproof bowl; season with salt and pepper to taste. Carefully rinse and dry the pan.
Place the rice flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the rice flour (tapping off any excess). In the pan used to make the glaze, heat a thin layer of oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until lightly browned and crispy. Flip and cook 2 to 3 minutes, or until cooked through. Transfer to a paper towel-lined plate.
While the catfish cooks, to the pot of cooked freekeh, add the cooked collard greens and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Divide the finished salad and cooked catfish fillets between 2 plates. Top the fillets with a few spoonfuls of the glaze. Enjoy!