Catfish With Parsley 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
• 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

1. In a food processor or blender, process parsley until coarsely chopped. Add remaining sauce ingredients; process until smooth. Refrigerate.
2. 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.
3. 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.

parsley, olive oil, pecans, garlic, romano cheese, parmesan cheese, butter, flour, cayenne pepper, salt, catfish fillets, canola oil, butter

Taken from www.tasteofhome.com/recipes/catfish-with-parsley-sauce/ (may not work)