Flour-Crusted Catfish with Green Rice Pilaf

recipe adapted from Rachael Ray 365: No Repeats

Ingredients

• 5 tablespoons of EVOO
• 1 medium onion, finely chopped
• 1 tablespoon fresh thyme leaves, chopped
• salt and freshly ground black pepper
• 1 1/2 cups long-grain rice
• 1/2 cup dry white wine
• 3 cups chicken broth
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 pound fresh spinach leaves, trimmed and cleaned
• 20 fresh basil leaves
• 2 tablespoons of lemon juice
• 4 (6 to 8 oz.) catfish fillets
• 1 cup of brown rice flour

Directions

1. Preheat oven to 400 degrees.
2. Bring a medium sauce pot filled three quarter full with water to a boil.
3. Heat a second medium sauce pan or pot over moderate heat.  Add 1 tablespoon of EVOO, onion, thyme, salt and pepper.  Saute the onions for 2 minutes, then add the rice and lightly brown, 3 to 5 minutes.  Add the wine and allow it to evaporate entirely, 1 to 2 minutes.  Add the chicken stock and bring to a boil.  Cover the rice and reduce the heat.  Cook for 18 to 20 minutes, until tender.  
4. Salt the boiling water in the other pot and add the parsley, spinach, and basil.  Stir to submerge the greens for 30 seconds, then carefully take the pot to the sink.  Use a slotted spoon or a spider to remove the greens to a colander.  Discard the water.  Rinse the greens under slow-running water to stop the cooking process.  Give the greens a gentle squeeze to get rid of the excess water.  Transfer the cooled, drained greens to a blender or food processor.  Add about 2 tablespoons of EVOO and lemon juice.  Puree until completely smooth.  Reserve the puree for finishing the cooked rice. 
5. Preheat a large oven-safe skillet over medium high heat.  Add the remaining 2 tablespoons of EVOO.  Season the catfish with salt and pepper and coat evenly and completely in the brown rice flour.  Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook for 8 to 10 minutes or until the fish is firm to the touch and opaque.  
6. Once the rice is cooked, add the reserved greens puree and stir with a fork to combine and fluff the rice.  Pile the rice onto dinner plates and the catfish on top. Drizzle with extra lemon juice if desired.  Serves 4 to 5. 

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