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.