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Catfish with Pesto

Recipe Ingredients

Catfish

Pesto

  1. 1/2 cup chopped fresh parsley
  2. 2 tablespoons grated Parmesan cheese
  3. 2 tablespoons grated Romano cheese
  4. 2 tablespoons chopped pecans
  5. 2 tablespoons olive oil
  6. 2 teaspoons butter

Method

  1. Catfish: Heat oven to 350 degrees F.
  2. Rinse fillets and pat dry.
  3. 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.
  4. 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.
  5. Pesto: Combine all ingredients in food processor with metal blade. Pulse-chop to a coarse paste. Use immediately or cover and refrigerate.

Serves 4.

Source: The Catfish Institute


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