Recipe courtesy of
Photographer: Denny Culbert
Food Stylist: Jo Vidrine

For a hearty, filling, fall-friendly meal, try serving our Guidry’s grilled catfish filets over a bed of nutritious lentils, crisp brussels sprout halves and no-carb bacon pieces that add smoky flavor. 


2 tablespoons chopped onion plus 1/4 cup finely diced, divided
1 tablespoon chopped carrot
1 tablespoon chopped celery
1 clove garlic
1 sprig fresh rosemary
1 sprig fresh thyme
½ teaspoon whole peppercorns
½ bay leaf
3 cups unsalted chicken broth
1 cup French green lentils, rinsed
2 ounces thick-cut bacon, diced (1/4-inch)
¼ cup sherry vinegar
2 tablespoons Dijon mustard, divided
4 (5 ounce) skinned catfish fillets
1 ½ teaspoons cracked pepper
½ teaspoon kosher salt, divided
1 tablespoon canola or avocado oil
¾ cup finely diced Granny Smith apple
12 brussels sprouts, halved, pan fried until tender
1 tablespoon butter
1 tablespoon finely chopped seeded jalapeño
Chopped fresh parsley for garnish


Step 1

Place chopped onion, carrot, celery, garlic, rosemary, thyme, peppercorns and bay leaf on a double layer of cheesecloth. Bundle up and tie with kitchen string to create a sachet. Gently smash the sachet to release some of the aromas. Combine broth, lentils and the sachet in a medium saucepan. Bring to a boil over high heat. Reduce heat to maintain a simmer; and cook, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Discard the sachet.

Step 2

Meanwhile, cook bacon and the remaining diced onion in a medium skillet over medium-low heat, stirring occasionally, until the bacon is crisp and the onion is tender, 10 to 12 minutes. Toss in pan fried brussels sprout halves. Stir in vinegar and 1 tablespoon mustard, scraping up any browned bits. Stir in the lentils and cook until heated through, about 2 minutes. Remove from heat and cover to keep warm.

Step 3

Heat a grill pan over high heat. Brush catfish with the remaining 1 tablespoon mustard and sprinkle with cracked pepper and 1/4 teaspoon salt. Brush oil over the grill pan. Add the fish and cook until the bottom is browned, about 5 minutes. Turn and cook until the fish just flakes with a fork, 3 to 5 minutes more.

Step  4

Stir apple, butter, jalapeño and the remaining 1/4 teaspoon salt into the lentil mixture. Serve the fish on the lentils, garnished with parsley, if desired.

No comment yet, add your voice below!

Add a Comment

Your email address will not be published. Required fields are marked *