Catfish with Parsley Sauce

Name: Catfish with Parsley Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Ingredients: SAUCE:; 2 cups tightly packed fresh parsley leaves; 1/2 cup olive oil; 1/2 cup chopped pecans; 1 garlic clove, minced; 1/2 cup grated Romano cheese; 1/2 cup grated Parmesan cheese; 2 tablespoons butter, cut into pieces; FILLETS:; 1 cup all-purpose flour; 1/2 to 1 teaspoon cayenne pepper; 1 teaspoon salt; 6 catfish fillets (6 to 8 ounces each); 1 to 2 tablespoons canola oil; 1 to 2 tablespoons butter

Catfish is abundant here in Mississippi and a staple on most menus. I was pleased when I first came across this recipe. I hope you enjoy it as much as we do.—Lee Bailey, Belzoni, Mississippi

Ingredients

SAUCE:
2 cups tightly packed fresh parsley leaves
1/2 cup olive oil
1/2 cup chopped pecans
1 garlic clove, minced
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
2 tablespoons butter, cut into pieces
FILLETS:
1 cup all-purpose flour
1/2 to 1 teaspoon cayenne pepper
1 teaspoon salt
6 catfish fillets (6 to 8 ounces each)
1 to 2 tablespoons canola oil
1 to 2 tablespoons butter

Directions

In a food processor or blender, process parsley until coarsely chopped. Add remaining sauce ingredients; process until smooth. Refrigerate.
Combine the flour, cayenne pepper and salt in a bowl. Dredge each fillet; shake off excess. In a skillet, heat 1 tablespoons each of oil and butter. Fry fillets for 4-5 minutes or until golden brown. Turn fillets; add remaining oil and butter if necessary.
Divide the sauce and spread evenly on the cooked side of each fillet. Cover and cook for 5 minutes or until fish flakes easily with a fork.

Nutrition Facts

1 each: 491 calories, 41g fat (11g saturated fat), 44mg cholesterol, 742mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 15g protein.

Reviews

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Average Rating:

LullaCry

May 14, 2011

Wonderful, wonderful recipe. My husband loves fish dishes. I'm always trying new things to make his meals better. He loves this dish.