Pepper Seared Catfish With Mushrooms, Pine Nuts, and Pancetta |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
2 catfish fillets |
1 1/2 teaspoons cracked black pepper |
1/4 ounce pancetta, diced and blanched (or regular bacon) |
1/4 cup shiitake mushroom |
1/4 cup oyster mushroom |
1/4 cup chanterelle mushroom |
1/4 ounce pine nuts, toasted |
2 teaspoons shallots |
1 teaspoon roasted garlic, pureed |
1 teaspoon lemon juice |
1 teaspoon fresh parsley |
1 teaspoon fresh thyme |
1 teaspoon fresh basil |
1 teaspoon fresh chives |
olive oil (for searing) |
salt |
fresh 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 pine nuts, 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.
|
|