Here is what you will need on your cutting board (makes 2, 550 calorie - 16 Weight Watcher point servings), plan on 30 minutes to prep and cook this.
- 2 Catfish Fillets
- 1/2 Cup Cracked Freekeh
- 3 Cloves of Garlic
- 6-8 Kumquats
- 1 Large Bunch Collard Greens
- 1 Large Bunch Thai Basil
- 2 Tablespoons Sugar
- 2 Tablespoons Instant Flour
- 1 Red, Bird's Eye Chile
- 1-2 Tablespoons Rice Vinegar
1. COOK THE FREEKEH: Heat a medium pot of salted water to boiling. Once to a roiling boil, add the freekeh and cook 20 minutes, or until tender. Turn off heat and drain thoroughly, returning to the pot once complete.
2. PREP WORK: While the freekeh is cooking, wash and dry all the fresh produce. Peel and thinly slice the garlic, slice the kumquats into thin rounds. Remove and discard the stems from the collard greens, roughly chop the leaves. Pick the Thai Basil leaves off the stems and discard the stems. Remove the stem of the Chile, slice lengthwise. Tim's Tip - be sure to wash your hands and the cutting board after handling the Chile. I am not saying it has happened to me, but getting Chile 'stuff' in your eyes by wiping a sweaty brow is not fun.
3. COOK THE COLLARD GREENS: While the freekeh continues to cook, heat 2 tablespoons of olive oil on medium heat until hot. Add the garlic and cook stirring frequently for 1 to 2 minutes. Add the collard greens and 2 tablespoons of water, season with slat and pepper. Cook, stirring occasionally, up to 3 minutes or under wilted. Transfer to a bowl and wipe out the pan.
4. COOK THE CATFISH: Since the freekeh is still cooking (damn that is taking a long time), pat the catfish fillets dry and season with salt and pepper on both sides. Place the flour on a large plate and coat both sides of the fish with the flour, making sure to shake off the excess. In the same pan you used to cook the collard greens, heat a thin layer of oil on medium heat until hot. Add the fillets and cook 2 to 3 minutes per side until golden brown and cooked through. Transfer to a sheet pan with a wire rack and set aside. Carefully drain off and discard the oil but, leave the brown bits behind (that is called fond and it is yummy, flavor creating bits of heaven).
5. MAKE THE GLAZE: The freekeh is almost done by now (I promise) but, you are not watching the pot, you are making the glaze at this point. Heat the pan of reserved fond on medium until hot. Add 1/4 cup of water, stir in the kumquat rounds, the Chile, sugar, vinegar and half the basil. Cook, stirring occasionally, 3 to 5 minutes until thickened. Turn off the heat, remove and discard the Chile, add salt and pepper to taste.
6. FINISH THE FREEKEH & PLATE: The stubborn freekeh should be done/drained by now. Add the collard greens to the pot of freekeh, drizzle with olive oil and stir to combine (seasoning with salt and pepper to taste). Divide the finished freekeh/greens between two plate, top with the cooked fish and drizzle a few spoonfuls of the glaze/kumquats over the whole thing. Tear the remaining basil leaves and garnish.
If you manage your workflow well, this dish is a snap to make. The end product tastes like it took a lot longer to make than it actually does. I am not sure that I would have put these flavors together on my own but, this is one that is going into my rotation and will be a regular in our home.
Eat well my friends...
