2 catfish filets
3/4 cup whole wheat Israeli couscous
1 cara cara orange
1 fennel bulb with fronds
1 red onion
1 ounce arugula
1 bunch mint, roughly chopped
2 TBSP panko breadcrumbs
1/4 cup pistachios
Peel the rind of the cara cara orange, avoiding the white pith. Mince to get 2 tsp of zest. Remove the rest of the rind and cut into cubes.
Peel the clementine and cut into cubes.
Pick off and reserve some fennel fronds (leaves) and separate the stems and bulbs. Thinly slice the stems. Slice the bulb into small wedges.
Peel and cut the onion into small wedges.
Pick the mint off the stems
Finely chop the pistachios (or stick them in a chopper like I did)
Heat 2 tsp of olive oil over medium heat. Add the fennel bulb and onion. Cook 5 minutes, until slightly browned.
Add the stems and 1/4 cup water. Cook, stirring occasionally for 6 minutes. Season with salt and pepper.
Bring a large pot of water to a boil and add the couscous. Cook 8-9 minutes until soft. Drain thoroughly and put back in the pot.
Stir in the arugula, cara cara orange, orange zest, and cooked vegetables. Drizzle with olive oil and add salt and pepper.
In a small bowl combine the breadcrumbs and pistachios. Season the fish fillets with salt and pepper and press each side of the fish into the mix. Cook in a pan with a little olive oil for 2-3 minutes per side.
In a medium. bowl combine the clementine, fennel fronds, and mint. Drizzle with olive oil.
Plate the arugula/couscous mix, the clementine salad, and the catfish on top. Amusez-vous bien!