Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce
A Catfish recipe.
- 2 cups all-purpose flour
- 1 tablespoon cayenne pepper
- 4 teaspoons salt
- 6 U.S. farm-raised catfish fillets
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 cups tightly packed fresh parsley, leaves and tender stems only
- ½ cup olive oil
- ½ cup broken pecan pieces
- 1 large clove garlic, cut into several pieces
- ½ cup grated parmesan cheese
- ½ cup grated romano cheese
- 2 tablespoons butter, cut into pieces
- Mix flour, cayenne pepper and salt in a shallow dish or on a piece of wax paper.
- Dredge each catfish fillet in the flour mixture, shaking off excess.
- Set aside on a wax paper-lined baking sheet.
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium heat until the butter is foaming but not brown.
- Add three of the fillets and cook for about 4 minutes or until lightly browned.
- Turn the fillets and spread some of the parsley-pecan sauce over the top and cook for 2 minutes.
- Cover the pan and cook for about 2 minutes longer or until flakes easily when tested with a fork and sauce is melted.
- Using a spatula, place catfish on an oven-proof platter.
- Add the remaining tablespoon of oil and tablespoon of butter to the skillet and cook the remaining fillets as directed above, coating them with the sauce.
- Reheat the catfish on the platter by briefly placing them under the broiler just before serving, if necessary.
- Place parsley in a food processor and coarsely chop, turning the machine on and off, and scraping down sides of bowl.
- Add olive oil, pecans, garlic, parmesan and romano cheeses and butter and process until mixture makes a smooth paste.
- Season with salt to taste.
- Store sauce, tightly covered, in the refrigerator.