Catfish with Ras El Hanout Collard Greens and Beluga Lentils

The beluga lentils are what make this a delicious side dish.  They are higher in amino acids than French, green, or red lentils and don’t need to soak, so they are a quick 30 minute side dish.  They also don’t break down like other legumes and hold their shape.  Start by cooking the lentils in salted water for 25-30 minutes while you are making the rest of the dish.  When the lentils are halfway cooked, start sauteing an onion and garlic and add some collard greens, kale or spinach, a few capers and some ras el hanout. Ras el hanout is a Middle Eastern spice mix and there are many variations. It traditionally has cardamom, clove, cinnamon, ginger, coriander, cumin, paprika, mace, nutmeg, peppercorn, turmeric, dried rosebud, lavender, ajawan seeds and even more spices in some recipes.  You can usually find the blend at a gourmet store or Amazon.  In another skillet, lightly coat the catfish with salt, pepper, ras el hanout and rice flour and cook the catfish or any fish filet until lightly browned and turn over and cook until the fish flakes, about 6 more minutes.  Add the lentils to the collard mixture and add some lemon zest and juice and taste for seasoning.  Place some lentils on a serving plate and top with the fish and some capers for garnish.  Click here for the recipe….