Meyer Lemon Glazed Catfish with Ginger Collard Greens and Cracked Freekeh 

The side dish is what really makes this a stand out meal.  Freekeh is under ripe wheat that is picked when it is still green, sun-dried and roasted.  It has a subtle nutty, smoky flavor, is a little chewy and it is delicious. It has been used in the Middle East for centuries and has just started showing up here in cooking magazines and restaurants. It’s loaded with fiber and has more protein and almost 2 times the fiber of quinoa and 3 times the amount of brown rice, so it’s a great choice for a healthy side dish.  It comes either whole grain or cracked and is really easy to make.  Just simmer it in double the amount of water for 20 minutes for the cracked freekeh and 40 minutes for whole grain.   To make the dish, you sauté an onion, garlic and ginger and add the collard greens, kale or spinach and add it to the cooked freekah.  The Meyer lemon glaze is super easy to make by simmering lemon slices ~including the rind, in a little water with some sugar until the liquid has almost evaporated and syrupy and then you just dust the catfish with some rice flour, salt and pepper and and cook it for 5-8 minutes on one side, flip it over and cook it until it is cooked through. You could make extra freekeh and add it to your morning oatmeal for an extra fiber boost.  Give freekeh a try!  I think you’ll like it!  Click here for the recipe….