Fish and Seafood Recipes
Catfish with Pesto
Yield: 4 servings
Ingredients
Catfish
- 4 U.S. farm-raised catfish fillets
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground red pepper
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
Pesto
- 1/2 cup chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons grated Romano cheese
- 2 tablespoons chopped pecans
- 2 tablespoons olive oil
- 2 teaspoons butter
Instructions
Catfish
- Heat oven to 350 degrees F.
- Rinse fillets and pat dry.
- Combine all dry ingredients. Coat fillets evenly and shake off excess coating. Heat 1 tablespoon each of the butter and oil over medium-high heat in a large skillet until butter foams but doesn't burn.
- Cook 2 fillets, rounded side down, for 2 minutes. Transfer to a baking sheet, rounded side up. Wipe skillet, add remaining butter and oil. Repeat cooking process with remaining fillets. Spread fillets with pesto. Bake for 6 to 7 minutes, or until fish flakes easily when tested with a fork.
Pesto
- Pesto: Combine all ingredients in food processor with metal blade. Pulse-chop
to a coarse paste. Use immediately or cover and refrigerate.
Attribution
Recipe and photo used with permission from:
The Catfish Institute