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.