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.
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.
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