Pepper-seared Catfish with Mushrooms, Pinenuts and Pancetta

Description
A Catfish recipe.

Ingredients

 * 2 U.S. Farm-Raised Catfish fillets
 * 1 1/2 teaspoons cracked black pepper
 * 1/4 ounce pancetta, diced and blanched (or regular Bacon)
 * 1/4 cup shiitake Mushrooms
 * 1/4 cup oyster Mushrooms
 * 1/4 cup chanterelle Mushrooms
 * 1/4 ounce pinenuts, toasted
 * 2 teaspoons shallots
 * 1 teaspoon roasted garlic pureé
 * 1 teaspoon lemon juice
 * 1 teaspoon each: fresh parsley, thyme, basil, chives
 * olive oil for searing
 * salt and freshly ground black pepper

Directions
1. Preheat oven to 325°F. Cut each Catfish fillet into 2 portions. Season with salt and cracked black pepper.

2. In a medium sauté pan heat the olive oil over medium-high heat. When the oil is hot, place the Catfish pepper side down. Sear each side for 1 – 2 minutes. Remove and place on a metal oven-proof dish and place in the oven for 3 – 4 minutes or until no pink shows.

3. In the reserved pan, sauté the Mushrooms for about 2 – 3 minutes or until golden brown and crispy. Add the shallots and garlic and sauté for 15 – 25 seconds. Add the pinenuts, pancetta, lemon juice, fresh herbs, salt and pepper. Adjust seasonings to taste.

4. Place the Mushroom ragout (mixture) on a warm plate. Top with the Catfish. Serve with grilled asparagus and sweet potato.