Pepper-seared Catfish with Mushrooms, Pinenuts and Pancetta

Pepper-seared Catfish with Mushrooms, Pinenuts and Pancetta Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 2

Introduction

This Pepper-seared Catfish with Mushrooms, Pinenuts and Pancetta recipe is a delicious and flavorful dish that combines the delicate taste of catfish with the earthy flavors of mushrooms, the crunch of pinenuts, and the savory richness of pancetta. It is a perfect dish for a special dinner or a weekend meal.

History

This recipe is a modern twist on a classic dish that combines the flavors of Southern cuisine with Italian influences. The combination of catfish, mushrooms, pinenuts, and pancetta creates a unique and delicious flavor profile that is sure to impress your guests.

Ingredients

2 U.S. farm-raised catfish fillets
1.5 tsp cracked black pepper
0.25 oz (7 g) pancetta, diced and blanched (or regular bacon)
0.25 cup shiitake mushrooms
0.25 cup oyster mushrooms
0.25 cup chanterelle mushrooms
0.25 oz (7 g) pine nuts, toasted
2 tsp shallots
1 tsp roasted garlic purée
1 tsp lemon juice
1 tsp each: fresh parsley, thyme, basil, chives
olive oil for searing
salt and freshly ground black pepper

How to prepare

Preheat the oven to 325°F (163°C).
Cut each catfish fillet into 2 portions.
Season the fillets with salt and cracked black pepper.
Heat the olive oil in a medium sauté pan over medium-high heat.
Once the oil is hot, place the catfish fillets pepper side down in the pan.
Sear each side for 1 – 2 minutes.
Remove the fillets from the pan and transfer them to a metal oven-proof dish.
Place the dish in the oven for 3 – 4 minutes or until the fillets are no longer pink.
In the same pan, sauté the mushrooms for about 2 – 3 minutes or until they turn golden brown and crispy.
Add the shallots and garlic to the pan and sauté for 15 – 25 seconds.
Add the pinenuts, pancetta, lemon juice, fresh herbs, salt, and pepper to the pan.
Adjust the seasonings to taste.
Place the mushroom ragout (mixture) on a warm plate.
Top the ragout with the catfish fillets.
Serve with grilled asparagus and sweet potato.

Variations

Substitute the catfish fillets with another type of white fish, such as tilapia or cod.
Use different types of mushrooms, such as cremini or portobello, for a different flavor profile.
Replace the pancetta with bacon or prosciutto for a different taste.

Cooking Tips & Tricks

Make sure to season the catfish fillets generously with salt and cracked black pepper before searing them in the pan.

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

- Toasting the pinenuts before adding them to the dish will enhance their flavor and add a nice crunch.

- Adjust the seasonings of the mushroom ragout to taste, adding more salt, pepper, or lemon juice as needed.

Serving Suggestions

This dish pairs well with grilled asparagus and sweet potato for a complete and satisfying meal.

Cooking Techniques

The key cooking techniques in this recipe include searing the catfish fillets, sautéing the mushrooms, toasting the pinenuts, and roasting the garlic.

Ingredient Substitutions

If you don't have catfish fillets, you can use another type of white fish. You can also substitute the mushrooms with your favorite variety and use bacon instead of pancetta.

Make Ahead Tips

You can prepare the mushroom ragout ahead of time and reheat it when ready to serve. The catfish fillets can be seared and stored in the refrigerator until ready to finish in the oven.

Presentation Ideas

Serve the catfish fillets on a bed of the mushroom ragout, garnished with fresh herbs and a squeeze of lemon juice. You can also drizzle some olive oil over the dish for added flavor.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. A light salad with a citrus vinaigrette would also complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

This recipe contains approximately 300 calories per serving.

Carbohydrates

This recipe contains approximately 10 grams of carbohydrates per serving.

Fats

This recipe contains approximately 15 grams of fat per serving.

Proteins

This recipe contains approximately 25 grams of protein per serving.

Vitamins and minerals

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

Alergens

This recipe contains bacon, which may be a potential allergen for some individuals.

Summary

This recipe is a balanced and nutritious meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This Pepper-seared Catfish with Mushrooms, Pinenuts and Pancetta recipe is a delicious and elegant dish that is perfect for a special occasion or a weekend meal. The combination of flavors and textures creates a unique and satisfying dish that is sure to impress your guests. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe. It was a warm summer day, and I had just finished browsing through my collection of cookbooks when I came across a tattered old recipe card tucked away in the back of one of them. The recipe was for Pepper-seared Catfish with Mushrooms, Pinenuts and Pancetta, and it immediately caught my eye.

I had never made catfish before, but the combination of flavors in this dish intrigued me. The earthy mushrooms, crunchy pinenuts, and salty pancetta seemed like the perfect complement to the mild, flaky catfish. I could practically taste it already.

Excited to try something new, I set out to gather all the ingredients I would need. I made a trip to the local fish market for fresh catfish fillets, then stopped by the grocery store for mushrooms, pinenuts, and pancetta. As I went about my shopping, I couldn't help but feel a sense of anticipation building within me. I just knew this dish was going to be something special.

When I arrived back home, I wasted no time getting started on the recipe. I seasoned the catfish fillets with a generous amount of cracked black pepper, then seared them in a hot skillet until they were golden brown and crispy on the outside. The aroma that filled my kitchen was intoxicating, a tantalizing mix of pepper and fish that made my mouth water.

Next, I sautéed the mushrooms in the same skillet, allowing them to soak up all the flavorful juices left behind by the catfish. The addition of the pinenuts and pancetta added a satisfying crunch and saltiness to the dish, balancing out the rich, meaty flavors of the catfish and mushrooms perfectly.

As I plated the finished dish and took my first bite, I was overcome with a sense of satisfaction and contentment. The flavors were even better than I had imagined, each bite a harmonious symphony of tastes and textures that danced on my tongue.

From that moment on, Pepper-seared Catfish with Mushrooms, Pinenuts and Pancetta became a staple in my cooking repertoire. I made it for family dinners, dinner parties, and even just for myself when I wanted a comforting, delicious meal. Each time I cooked it, I felt a sense of pride and accomplishment, knowing that this recipe had become a part of my culinary identity.

Over the years, I have experimented with different variations of the dish, adding new ingredients and tweaking the seasonings to suit my taste. But no matter how many times I make it, the original recipe will always hold a special place in my heart. It reminds me of that warm summer day when I stumbled upon it by chance, and how it sparked a love affair with catfish that continues to this day.

As I sit here reminiscing about that fateful day, I can't help but smile. The memories of discovering this recipe and all the joy it has brought me over the years are ones that I will cherish forever. And who knows, maybe one day I'll pass it down to the next generation, ensuring that the tradition of Pepper-seared Catfish with Mushrooms, Pinenuts and Pancetta lives on for years to come.