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

  1 1/4 teaspoons, divided
• Black pepper

  1/4 teaspoon
• Olive oil

  2 tablespoons, 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, and dice the tomato, bell pepper, and onion. Pat the catfish very dry, then combine the paprika, thyme, garlic powder, cayenne, black pepper, and 1/2 teaspoon salt.
2. Combine the rice, water, and 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. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the okra in one layer and cook undisturbed for 3 minutes; stir, then cook for 2 minutes more.
4. Add the onion, bell pepper, corn, and remaining 1/2 teaspoon salt. Cook for 4 minutes, stirring occasionally. Fold in the tomato and lemon juice or vinegar, cook for 1 minute, then transfer the vegetables to a bowl and cover loosely to keep warm.
5. Let the empty skillet cool for 1 minute, then carefully wipe it clean with a paper towel held in tongs. Coat the catfish with the spice mixture, heat the remaining tablespoon of oil over medium heat, and sear the fish for 3–4 minutes per side, until flaky and 145°F at the thickest point.
6. Fluff the rice and divide it between two shallow bowls. Add the warm okra-corn mixture, top with the seared catfish, and spoon any flavorful skillet juices over the fish.