Pepper-seared Catfish with Mushrooms, Pinenuts and Pancetta

Description
A Catfish recipe.

Ingredients

 * 2 U.S. farm-raised catfish fillets
 * 1 ½ teaspoons cracked black pepper
 * ¼ ounce pancetta, diced and blanched (or regular bacon)
 * ¼ cup shiitake mushrooms
 * ¼ cup oyster mushrooms
 * ¼ cup chanterelle mushrooms
 * ¼ ounce pine nuts, toasted
 * 2 teaspoons shallots
 * 1 teaspoon roasted garlic purée
 * 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.
 * 2) Cut each catfish fillet into 2 portions.
 * 3) Season with salt and cracked black pepper.
 * 4) In a medium sauté pan heat the olive oil over medium-high heat.
 * 5) When the oil is hot, place the catfish pepper side down.
 * 6) Sear each side for 1 – 2 minutes.
 * 7) Remove and place on a metal oven-proof dish and place in the oven for 3 – 4 minutes or until no pink shows.
 * 8) In the reserved pan, sauté the mushrooms for about 2 – 3 minutes or until golden brown and crispy.
 * 9) Add the shallots and garlic and sauté for 15 – 25 seconds.
 * 10) Add the pinenuts, pancetta, lemon juice, fresh herbs, salt and pepper.
 * 11) Adjust seasonings to taste.
 * 12) Place the mushroom ragout (mixture) on a warm plate.
 * 13) Top with the catfish.
 * 14) Serve with grilled asparagus and sweet potato.