Thursday, October 18, 2012


serves four 

3 tablespoons sherry vinegar 
1 tablespoon dijon mustard 
2 shallots, minced 
4 oz bacon, chopped
1/4 cup olive oil 
8 large Swiss chard leaves, chopped 
1 granny smith apple, sliced 
salt to taste 
4 catfish fillets, 6 oz each 
2 tablespoons butter
juice of 2 lemons 
In a bowl, whisk together the vinegar, Dijon, and 1 minced shallot. Heat a pan on medium and cook the bacon until crispy. Whisk the bacon and its fat into the vinegar mixture, along with 3 tablespoons olive oil. Heat a thin film of oil in a nonstick pan on medium. Add the chard and other shallot; cook until the chard wilts gently, about 5 minutes. Add the apple; season with salt. Transfer the chard to a plate and wipe out the pan. In the same pan, heat a thin film of oil on medium. Season two catfish fillets with salt and sear them until golden brown on both sides. Remove them and add 1 tablespoon butter, 1/2 cup water, and half the lemon juice to the pan. Simmer until the sauce thickens. Repeat with the remaining fillets. Serve the fish (over rice if desired) with the pan sauce, vinaigrette, and chard.
bacon recipe courtesy of: Men's Health, 33 East Minor Street, Emmaus, Pennsylvania 18098 

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