Catfish with Pesto

Source: The Catfish Institute

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 (recipe follows)

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.

Serves 4.

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

Combine all ingredients in food processor with metal blade. Pulse-chop to a coarse paste. Use immediately or cover and refrigerate.