Catfish with Parsley and Pecan Sauce
Instructions:
- 2 cups all−purpose flour
- 1 tablespoon cayenne pepper
- 1 tablespoon, plus 1 teaspoon salt
- 6 catfish fillets, about 6 ounces each
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 cups parsley−pecan sauce
- Sauce:
- 2 cups tightly packed fresh parsley, leaves only
- 1/2 cup olive oil
- 1/2 cup broken pecan meats
- 1 large clove garlic, chopped
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup freshly grated romano cheese
- 2 tablespoons unsalted butter, cut into pieces
- Mix flour, cayenne pepper and salt.
- Spread on large platter and dredge each fillet, shaking off excess.
- Set aside on sheet of waxed paper.
- Heat half the oil and 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, until light golden.
- Turn fillets and spread the browned side with 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. Add remaining oil and butter and cook remaining fillets.
- Sauce:
- Place parsley in food processor and process until coarsely chopped, turning machine off and on and scraping down sides.
- Add all other ingredients except salt, and process until mixture makes a smooth paste.
- Store, tightly covered in refrigerator.
- Makes about 2 cups.