Meyer Lemon-Glazed Catfish with Ginger Collard Greens and Cracked Freekeh

Meyer Lemon Glazed Catfish with Ginger Collard Greens and Cracked Freekeh

Ingredients:
2 Catfish fillets
1/2 cup cracked Freekeh
1 Meyer Lemon
1 Bunch of collard greens
3 TBSP sugar
2 TBSP rice flour
1 (1 in) piece of fresh ginger
1/4 tsp red pepper flakes
1/4 tsp paprika
salt and pepper
olive oil

1. Heat a medium pot with water to a boil. Add the freekeh and boil for about 20-22 minutes. Once done, drain thoroughly and keep warm in the same pot.
2. While the freekeh cooks, remove the stems from the greens and slice thinly. Quarter the lemon and then thinly slice crosswise. Peel and mince the ginger.
3. In a medium non stick pan, heat 2 tsps of olive oil on medium heat. When hot, add the ginger and cook, stirring frequently for about 3 minutes.
4. Add the collard greens, salt and pepper, and 1/4 cup of water. Saute for about 8 minutes or until wilted. I did mine a little longer so they wouldn't be as chewy.
5, Remove the greens from the pan into a bowl. Wipe the pan out. Add you lemon, sugar, salt and pepper, and 1/4 cup water to the pan. Cook on medium heat for 6-8 minutes or until a syrup forms. Transfer to a bowl and taste for seasoning.
6. Rinse and wipe out the same pan. Dry your catfish fillets with a paper towel. Season generously with salt, pepper and paprika. Lay one side of the catfish in the rice flour.
7. Put about 2 tsp of olive in the pan and get it nice and hot over medium high heat.
8. Put the catfish in the pan, flour side down. Cook for 4-5 minutes on the first side and then flip over for 3-4 minutes.
9. Before plating, lay catfish on a paper towel lined plate.
10. Mix you greens and freekeh together with a little more olive oil and salt and pepper. Divide among 2 plates.
11. Top the freekeh salad with catfish and then spoon over the meyer lemon glaze. Enjoy!