Catfish with Parsley−Pecan Sauce

Catfish with Parsley−Pecan Sauce

Catfish with Parsley−Pecan Sauce



For 1 people ()


  • 1 tablespoon(s) cayenne pepper
  • 6 catfish fillets, about 6 ounces each
  • 2 cup(s) all−purpose flour
  • 1.25 teaspoon(s) salt
  • 2 tablespoon(s) vegetable oil
  • 2 tablespoon(s) unsalted butter
  • 2 cup(s) parsley−pecan sauce


  • 2 cup(s) tightly packed fresh parsley, leaves only
  • 0.5 cup(s) freshly grated parmesan cheese
  • 0.5 cup(s) Olive Oil
  • 0.5 cup(s) freshly grated romano cheese
  • 0.5 cup(s) broken pecan meats
  • 1 large clove garlic, chopped
  • 2 tablespoon(s) unsalted butter, cut into pieces
Super easy

Catfish with Parsley−Pecan Sauce Directions

  1.  Mix flour, cayenne pepper and salt. Spread on large platter and dredge each fillet, shaking off excess. Set aside on sheet of waxed paper. Heat half the oil and butter in a skillet large enough to accommodate 3 fillets. When butter is foaming but not brown, add fillets and saute on one side for about 4  minutes, until light golden. Turn fillets and spread the browned side with sauce; continue to saute until underside is  browned, about another 4 minutes. Cover skillet for a few minutes to melt sauce. Remove fish to platter. Add remaining oil and butter and cook remaining fillets.
  3. Sauce:
  4. Place parsley in food processor and process until coarsely chopped, turning machine off and on and scraping down sides. Add all other ingredients except salt, and process until mixture makes a smooth paste. Store, tightly covered in refrigerator. 
  6. Makes about 2 cups.