Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce

Description
A Catfish recipe.

Ingredients

 * 2 cups all-purpose flour
 * 1 tablespoon cayenne pepper
 * 4 teaspoons salt
 * 6 U.S. farm-raised catfish fillets
 * 2 tablespoons vegetable oil
 * 2 tablespoons butter

Parsley-pecan sauce

 * 2 cups tightly packed fresh parsley, leaves and tender stems only
 * ½ cup olive oil
 * ½ cup broken pecan pieces
 * 1 large clove garlic, cut into several pieces
 * ½ cup grated parmesan cheese
 * ½ cup grated romano cheese
 * 2 tablespoons butter, cut into pieces
 * salt

Directions

 * 1) Mix flour, cayenne pepper and salt in a shallow dish or on a piece of wax paper.
 * 2) Dredge each catfish fillet in the flour mixture, shaking off excess.
 * 3) Set aside on a wax paper-lined baking sheet.
 * 4) Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium heat until the butter is foaming but not brown.
 * 5) Add three of the fillets and cook for about 4 minutes or until lightly browned.
 * 6) Turn the fillets and spread some of the parsley-pecan sauce over the top and cook for 2 minutes.
 * 7) Cover the pan and cook for about 2 minutes longer or until flakes easily when tested with a fork and sauce is melted.
 * 8) Using a spatula, place catfish on an oven-proof platter.
 * 9) Add the remaining tablespoon of oil and tablespoon of butter to the skillet and cook the remaining fillets as directed above, coating them with the sauce.
 * 10) Reheat the catfish on the platter by briefly placing them under the broiler just before serving, if necessary.

Parsley-pecan sauce

 * 1) Place parsley in a food processor and coarsely chop, turning the machine on and off, and scraping down sides of bowl.
 * 2) Add olive oil, pecans, garlic, parmesan and romano cheeses and butter and process until mixture makes a smooth paste.
 * 3) Season with salt to taste.
 * 4) Store sauce, tightly covered, in the refrigerator.