Shelly's Recipe

PECAN CRUSTED CATFISH

Category: Fish and Seafood

4 (8 oz) catfish fillets

2 tbsp olive oil
1 tbsp butter
1 cup chopped pecans (chopped to a size that will adhere easily enough to the fish)
1/2 cup yellow cornmeal
1/2 cup flour
3 tbsp fresh flat-leaf Italian parsley, chopped
1/4 tsp granulated garlic
1/4-1/2 tsp dried ancho chili powder , to taste
salt & freshly ground black pepper , to taste

Sauce
2 tbsp olive oil
2 garlic cloves , minced
2 cups diced canned tomatoes
1/2 cup sliced mushrooms
1 tbsp chopped fresh sage
1 tbsp dry sherry
salt & freshly ground black pepper , to taste

Preheat oven to 350. Lightly pan spray a cooking sheet. In a large pan, melt the oil and butter together over medium heat. Place the chopped pecans, cornmeal, flour and seasonings into a wide, shallow bowl or plate for dredging.

Dredge each fillet in the cornmeal mixture, then place in the pan. Lightly brown or pan sear both sides of each fillet then immediately remove from pan and place on the cooking sheet. Place the fish fillets on the cooking sheet in the oven and allow the fish to finish cooking in the oven for 5 minutes. Make sure not to overcook.

Meanwhile, make the sauce: heat the olive oil in a saute pan and cook the minced garlic for 2-3 minutes (careful not to burn). Add the canned tomatoes, mushrooms, fresh sage and sherry. Saute, stirring occasionally, for 5 minutes. Season to taste with salt and freshly ground black pepper.

Spoon some of the sauce onto each plate, then place a prepared fish fillet on top of the sauce. Serves 4

NOTES: You need to work quickly to get each fillet pan seared and out of the pan and onto the sheet without overcooking and into the oven, so make sure all the ingredients ready to go beforehand.

Begin the sauce while the fish is in the oven, pull out the fish, finish the sauce, and plate the dish all within a few minutes.

Make or begin any side dishes before you start on this dish, so they are done and ready at the same time.