Pepper Seared Catfish With Mushrooms, Pine Nuts, And Pancetta

• 2 catfish fillets
• 1 1/2 teaspoons cracked black pepper
• 1/4 ounce pancetta, diced and blanched (or regular bacon)
• 1/4 cup shiitake mushroom
• 1/4 cup oyster mushroom
• 1/4 cup chanterelle mushroom
• 1/4 ounce pine nuts, toasted
• 2 teaspoons shallots
• 1 teaspoon roasted garlic, pureed
• 1 teaspoon lemon juice
• 1 teaspoon fresh parsley
• 1 teaspoon fresh thyme
• 1 teaspoon fresh basil
• 1 teaspoon fresh chives
• olive oil (for searing)
• salt
• fresh ground black pepper

1. Preheat oven to 325u0b0F.
2. Cut each catfish fillet into 2 portions.
3. Season with salt and cracked black pepper.
4. In a medium saute pan heat the olive oil over medium-high heat.
5. When the oil is hot, place the catfish pepper side down.
6. Sear each side for 1- 2 minutes.
7. Remove and place on a metal oven-proof dish and place in the oven for 3- 4 minutes or until no pink shows.
8. In the reserved pan, saute the mushrooms for about 2- 3 minutes or until golden brown and crispy.
9. Add the shallots and garlic and saute for 15- 25 seconds.
10. Add the pine nuts, pancetta, lemon juice, fresh herbs, salt and pepper.
11. Adjust seasonings to taste.
12. Place the mushroom ragout (mixture) on a warm plate.
13. Top with the catfish.
14. Serve with grilled asparagus and sweet potato.

catfish fillets, cracked black pepper, pancetta, shiitake mushroom, oyster mushroom, chanterelle mushroom, pine nuts, shallots, garlic, lemon juice, parsley, thyme, fresh basil, fresh chives, olive oil, salt, fresh ground black pepper

Taken from www.food.com/recipe/pepper-seared-catfish-with-mushrooms-pine-nuts-and-pancetta-23061 (may not work)