Panko and Chile-dusted Catfish with Tomato Chutney and Lemon Sauce

Description
A catfish recipe. Serves 6.

Ingredients

 * 2 pounds U.S. farm-raised catfish fillets (about 1 inch thick)
 * 1 cup panko (Japanese breadcrumbs)
 * 1 tablespoon chile powder (good quality)
 * salt and pepper
 * 2 tablespoons vegetable oil

Lemon sauce

 * 2 cups white wine
 * 1 sprig thyme
 * 1 shallot, finely minced
 * zest of two lemons
 * juice of two lemons
 * 2 cups fish stock or clam juice
 * 1 tablespoon cream
 * ¼ pound butter
 * salt to taste

Spicy tomato chutney

 * ½ cup corn oil
 * 4 tablespoons minced garlic
 * 4 yellow onions, finely minced
 * 4 tablespoons minced ginger
 * 6 jalapeños, minced
 * 1 tablespoon ground fenugreek seed
 * 1 tablespoon mustard seed, toasted
 * 1 tablespoon cumin
 * 20 roma tomatoes, coarsely chopped
 * salt
 * 3 cups packed cilantro, cleaned and coarsely chopped

Directions

 * 1) Cut each catfish fillet into three pieces.
 * 2) Mix the panko with chile powder and a touch of salt and pepper.
 * 3) Dredge catfish in panko mixture. Set aside.
 * 4) Heat oil to over medium-high heat.
 * 5) Add catfish and cook three minutes per side and then finish for two minutes in hot oven.
 * 6) Pool lemon sauce on each plate.
 * 7) Place catfish on top of sauce and spoon one tablespoon of spicy tomato chutney onto each portion.
 * 8) Try serving with grits.

Lemon sauce

 * 1) Combine wine with thyme, shallot, and lemon zest and juice.
 * 2) Reduce over heat by two-thirds.
 * 3) Add fish stock.
 * 4) Reduce liquid mixture over heat by half.
 * 5) Add cream.
 * 6) Reduce new liquid mixture over heat by half.
 * 7) Whisk in butter slowly.
 * 8) Season and place saucepan in a large, shallow pan of warm water to keep warm until ready to serve.

Spicy tomato chutney

 * 1) In a large pot, over medium heat, fry garlic, onion, ginger, and jalapeños in oil for one minute.
 * 2) Add spices and continue cooking for one more minute.
 * 3) Add tomatoes and a dash of salt and bring to a boil.
 * 4) Cook for 15 minutes or until almost reduced to a coarse paste.
 * 5) Remove from heat and add chopped cilantro.