Catfish with Pecan Sauce

Recipe By:
Celine
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  • Total Time 50 min Ico-add
  • Yield 6 Servings
  • Level Medium

A pecan sauce highlighted with fresh chopped parsley adorn this sauteed catfish recipes to produce a blend of sweet and savory flavors.
 

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon cayenne pepper
  • 1 tablespoon salt
  • 6 catfish fillets, about 6 ounces each
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 2 cups pecan sauce
  • For the pecan sauce:
  • 2 cups tightly packed fresh parsley, leaves only
  • 1/2 cup olive oil
  • 1/2 cup pecans
  • 1 large clove garlic, chopped
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup romano cheese, grated
  • 2 tablespoons unsalted butter, cut into pieces
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Directions

  1. 1. Mix flour, cayenne pepper and salt. Spread on large platter and dredge each fillet, shaking off excess. Set aside on sheet of waxed paper.
  2. 2. Heat half the oil and half the butter in a skillet large enough to accommodate 3 fillets. When butter is foaming but not brown, add fillets and saute on one side for about 4 minutes or until light golden brown.
  3. 3. Turn fillets and spread the browned side with pecan sauce; continue to saute until underside is browned, about another 4 minutes. Cover skillet for a few minutes to melt sauce. Remove fish to platter.
  4. 4. Add remaining oil and butter and cook remaining fillets.
  5. 5. To make the pecan sauce: Place parsley in food processor and pulse until coarsely chopped. Add all other ingredients and process until mixture makes a smooth paste. Store tightly covered in refrigerator. Makes about 2 cups.