Catfish with Parsley−Pecan Sauce

 Catfish with Parsley−Pecan Sauce

INGREDIENTS:

    2 cups all−purpose flour
    1 tablespoon cayenne pepper
    1 tablespoon, plus 1 teaspoon salt
    6 catfish fillets, about 6 ounces each
    2 tablespoons vegetable oil
    2 tablespoons unsalted butter
    2 cups parsley−pecan sauce

  Sauce:

    2 cups tightly packed fresh parsley, leaves only
    1/2 cup olive oil
    1/2 cup broken pecan meats
    1 large clove garlic, chopped
    1/2 cup freshly grated parmesan cheese
    1/2 cup freshly grated romano cheese
    2 tablespoons unsalted butter, cut into pieces

METHOD:

  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.

  Sauce:

  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.
 Makes about 2 cups.

source:COOKBOOKS-Fish and Game Recipes