Pepper Seared Catfish With Mushrooms, Pine Nuts, and Pancetta

s'kat's Note:

Posted by request, courtesy the Catfish Institute!

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 catfish fillets
• 1 ½ teaspoons cracked black pepper
• ¼ ounce pancetta , diced and blanched (or regular bacon)
• ¼ cup shiitake mushroom
• ¼ cup oyster mushroom
• ¼ cup chanterelle mushroom
• ¼ 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.