Careme

Ingredients

• Fresh Catfish Fillet (never frozen; sustainably sourced)

  1 lb $7.99
• Fresh Okra

  8 oz $3.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Fresh Roma Tomato

  8 oz $1.49
• Fresh Large Green Bell Pepper

  1/2 pepper $0.99
• Jumbo White Onions

  1/2 onion $0.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Water

  1 cup
• Paprika

  1 1/2 teaspoons
• Dried thyme

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon, or to taste
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon
• Olive oil

  1 tablespoon, divided
• Lemon juice or vinegar

  2 teaspoons

Instructions

1. Rinse the rice. Slice the okra into 1/2-inch rounds, cut the corn from the cobs, dice the tomato, bell pepper, and onion, and pat the catfish very dry. Mix the paprika, thyme, garlic powder, cayenne, black pepper, and 1/2 teaspoon salt.
2. Combine the rice, water, and remaining 1/4 teaspoon salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand covered for 5 minutes.
3. While the rice cooks, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the okra in a single layer and cook without stirring for 3 minutes, then stir and cook for 2 minutes more.
4. Add the onion, bell pepper, and corn to the okra. Cook for 4 minutes, then fold in the tomato and lemon juice or vinegar; cook for 1 minute and transfer the vegetables to a bowl.
5. Coat both sides of the catfish with the spice mixture. Return the skillet to medium-high heat, add the remaining oil, and sear the fish for 3–4 minutes per side, until opaque, flaky, and 145°F at the thickest point.
6. Fluff the rice and divide it between two shallow bowls. Spoon the summer okra-corn mixture alongside and top with the seared catfish; finish with any flavorful skillet juices.