Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce

Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce is a delicious and flavorful dish that is perfect for a special dinner or a weekend meal. The crispy catfish fillets are coated in a savory parsley-pecan sauce that adds a burst of flavor to every bite. This recipe is sure to impress your family and friends with its combination of textures and tastes.

History

This recipe is a modern twist on traditional Southern catfish dishes. Catfish is a popular ingredient in Southern cuisine, and it is often fried or grilled. The addition of the parsley-pecan sauce adds a unique and gourmet touch to this classic dish, making it a standout on any dinner table.

Ingredients

2 cups all-purpose flour
1 tbsp cayenne pepper
4 tsp salt
6 U.S. farm-raised catfish fillets
2 tbsp vegetable oil
2 tbsp butter

Parsley-pecan sauce

2 cups tightly packed fresh parsley, leaves and tender stems only
0.5 cup olive oil
0.5 cup broken pecan pieces
1 large clove garlic, cut into several pieces
0.5 cup grated parmesan cheese
0.5 cup grated romano cheese
2 tbsp butter, cut into pieces
salt

How to prepare

In a shallow dish or on a piece of wax paper, mix flour, cayenne pepper, and salt.
Dredge each catfish fillet in the flour mixture, shaking off excess.
Set aside the fillets on a baking sheet lined with wax paper.
Heat 1 tbsp of oil and 1 tbsp of butter in a large skillet over medium heat until the butter is foaming but not brown.
Add three fillets to the skillet and cook for about 4 minutes or until lightly browned.
Turn the fillets and spread some of the parsley-pecan sauce over the top. Cook for 2 minutes.
Cover the skillet and cook for about 2 minutes longer or until the fillets easily flake when tested with a fork and the sauce is melted.
Using a spatula, transfer the catfish to an oven-proof platter.
Add the remaining tablespoon of oil and tablespoon of butter to the skillet. Cook the remaining fillets as directed above, coating them with the sauce.
If necessary, briefly place the catfish on the platter under the broiler to reheat just before serving.

Parsley-pecan sauce

Place parsley in a food processor and coarsely chop by turning the machine on and off, and scraping down the sides of the bowl.
Add olive oil, pecans, garlic, parmesan and romano cheeses, and butter to the food processor. Process until the mixture forms a smooth paste.
Season with salt to taste.
Store the sauce tightly covered in the refrigerator.

Variations

You can substitute the catfish fillets with other types of fish, such as tilapia or trout.
For a different flavor profile, you can add lemon zest or capers to the parsley-pecan sauce.
If you prefer a spicier dish, you can add more cayenne pepper to the flour mixture.

Cooking Tips & Tricks

Make sure to dredge the catfish fillets in the flour mixture evenly to ensure a crispy coating.

- Be careful not to overcook the catfish fillets, as they can become tough and dry.

- The parsley-pecan sauce can be made ahead of time and stored in the refrigerator for up to a week.

- For a healthier option, you can bake the catfish fillets in the oven instead of pan-sautéing them.

Serving Suggestions

Serve the Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce with a side of steamed vegetables or a fresh salad for a complete meal.

Cooking Techniques

Pan-sautéing is a cooking technique that involves cooking food quickly in a hot pan with a small amount of oil or butter. This method helps to seal in the flavors and juices of the food, resulting in a crispy exterior and a tender interior.

Ingredient Substitutions

If you don't have catfish fillets, you can use other types of white fish, such as cod or haddock.

- You can substitute the pecans with walnuts or almonds in the parsley-pecan sauce.

- If you are lactose intolerant, you can omit the cheese from the parsley-pecan sauce.

Make Ahead Tips

You can prepare the parsley-pecan sauce ahead of time and store it in the refrigerator for up to a week. Simply reheat the sauce before serving with the catfish fillets.

Presentation Ideas

Serve the Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce on a platter garnished with fresh parsley leaves and lemon wedges for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. You can also serve it with a side of rice or quinoa for a more filling meal.

Storage and Reheating Instructions

Store any leftover catfish fillets and parsley-pecan sauce in separate airtight containers in the refrigerator for up to 2 days. Reheat the fillets in the oven or microwave until heated through, and reheat the sauce on the stovetop until warm.

Nutrition Information

Calories per serving

Each serving of Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce contains approximately 400 calories.

Carbohydrates

Each serving of Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce contains approximately 25 grams of fats.

Proteins

Each serving of Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce contains approximately 20 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains nuts (pecans) and dairy (cheese and butter).

Summary

Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a delicious dinner.

Summary

Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce is a delicious and elegant dish that is perfect for a special occasion or a weekend dinner. The crispy catfish fillets are coated in a savory parsley-pecan sauce that adds a burst of flavor to every bite. This recipe is sure to become a favorite in your household for its unique combination of textures and tastes.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I was visiting my dear friend Martha, who lived in a quaint little cottage by the lake. Martha was an excellent cook, and she had a talent for creating delicious and unique dishes that always left me wanting more.

On this particular day, Martha greeted me with a smile and a twinkle in her eye. "I have a special recipe to share with you today," she said as she led me into her cozy kitchen. As she gathered the ingredients and began to prepare the dish, I watched in awe as she moved with ease and confidence, her hands expertly slicing and dicing, her eyes focused and determined.

The aroma of sizzling butter and fresh herbs filled the air, making my mouth water in anticipation. Martha explained that the dish she was preparing was Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce, a recipe she had learned from a friend many years ago. She described how the delicate flavor of the catfish was perfectly complemented by the rich, nutty sauce, creating a harmony of flavors that danced on the palate.

As Martha plated the dish and set it before me, I couldn't wait to take my first bite. The catfish was tender and flaky, with a golden crust that crackled under my fork. The parsley-pecan sauce was creamy and luscious, with a hint of sweetness that balanced the savory flavors of the fish perfectly. I closed my eyes and savored each delicious bite, feeling grateful for the opportunity to experience such culinary delight.

After finishing my meal, I begged Martha to teach me how to make the dish myself. She chuckled and agreed, guiding me through each step with patience and encouragement. As I learned the intricacies of the recipe, I felt a sense of pride and accomplishment, knowing that I was adding a new skill to my culinary repertoire.

Over the years, I have made Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce countless times, each time tweaking the recipe to suit my own tastes and preferences. I have shared the dish with family and friends, receiving rave reviews and requests for the recipe. It has become a signature dish in my own repertoire, a testament to the generosity and skill of my dear friend Martha.

As I sit here now, reflecting on that fateful day in Martha's kitchen, I am filled with gratitude for the memories we shared and the knowledge she passed on to me. Cooking has always been a passion of mine, a way to express love and creativity through food. The recipe for Pan-sautéed Catfish Fillets with Parsley-Pecan Sauce is a reminder of the joy and fulfillment that can be found in the simple act of preparing a delicious meal for those you care about.

So, the next time you find yourself in the kitchen, feeling inspired to try something new, remember the story of how I learned to make this delectable dish. Let the flavors and aromas guide you on a culinary journey of your own, and don't be afraid to experiment and make the recipe your own. For in the world of cooking, the possibilities are endless, and the joy of creating something delicious is always worth the effort.