catfish with smoked paprika aioli / curly kale / roasted purple potatoes

catfish with smoked paprika aioli / curly kale / roasted purple potatoes

Contents of your meal kit:

catfish
spanish spice blend
purple potatoes
kale
sherry vinegar
smoked paprika aioli

Equipment needed: baking sheet, medium to large nonstick skillet

Finishing steps:

  1. Preheat oven to 425.
  2. “Crack” the spanish spice blend using a mortar & pestle or place spices on a cutting board and crush using the bottom of a heavy skillet
  3. Cut potatoes in half. On a baking sheet, toss potatoes with olive oil, cracked spices, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
  4. Meanwhile, rinse kale thoroughly. Remove leaves from stem by holding the stem in one hand and pulling the leaves in the opposite direction. Cut leaves into 1-inch ribbons.
  5. After tossing the potatoes, heat a small amount of oil in a medium or large nonstick skillet over med-high heat. Season both sides of catfish with salt & pepper. When oil is hot, add fish and cook 3-5 minutes per side, or until cooked through.
  6. Divide fish between plates and wipe out skillet. Heat a small amount of oil in the same skillet over med-high heat. When oil is hot, add the kale and season with salt & pepper. Cook until just wilted, 1-2 minutes. Add sherry vinegar and stir to distribute.
  7. Divide greens and potatoes between plates, and top fish with a little dollop of smoked paprika aioli. If you have a bit of extra aioli, it’s great on the potatoes too!