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Catfish with Farro and Cabbage Slaw

Catfish with Farro and Cabbage Slaw

Calories 312 (24% from fat)
Fat 8.3 gram
Saturated Fat 1.6 gram
Trans Fat 0 gram
Cholesterol 99 mg.
Sodium 674 mg.
Carb. 26 gram
Fiber 3.5 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 32 gram


1/2 cup whole farro (We used Earthly Choice Italian Pearled Farro.)

1/4 small head red cabbage (about 5 ounces), chopped or shredded

1 pink lady or gala apple, chopped

1/2 cup fresh cilantro leaves

3 Tbsp. apple cider vinegar

2 tsp. olive oil

1/2 tsp. salt

1/4 tsp. black pepper, ground

olive oil spray

3/4 tsp. cayenne pepper

1/2 tsp. salt

4 6-ounce skinless catfish fillets

This recipe is a little high in sodium. If you're on a reduced sodium diet, you might consider another option. Or simply make the dish with salt substitute whenever it calls for salt.

1. Cook the farro according to package directions. If there are no directions, do this.

Rinse the farro. Then put 1 1/2 cups of water and the farro in a non-stick pot. Heat on high until it boils, then reduce heat, keeping it at a "low boil". Let it cook for about 15 minutes until it's chewy, stirring occasionally. Drain any excess water and put the farro in a mixing bowl.

2. Add the apple, cabbage, cilantro, vinegar, 2 teaspoons of olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix together, cover and put the bowl in the refrigerator.

2. Heat a large non-stick frying pan over medium-high heat. Mix together the cayenne pepper and 1/2 teaspoon of salt, then sprinkle it over the catfish. Lightly coat the heated pan with olive oil spray. Cook the fish about 4 or 5 minutes on one side until it’s golden, then flip and cook another 3 to 4 minutes on the opposite side, until the fish is opaque.

3. Serve the fish on top of the farro and cabbage slaw.

Yield: 4 Servings - Serving Size is Approximately 1 1/2 Cups of Slaw Per 6-Ounce Fish

Catfish with Farro and Cabbage Slaw 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later. Pour the serving of slaw directly over the top of the fish, cover and freeze.

Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.

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