Pepper Seared Catfish With Mushrooms, Pine Nuts, and Pancetta is a tantalizing dish that brings together the delicate flavors of catfish with the earthy richness of mushrooms, the nutty crunch of pine nuts, and the savory goodness of pancetta. This recipe is perfect for those looking for a quick and flavorful lunch or snack option, ready in just 25 minutes from start to finish, with only 20 minutes of cooking time.
Ingredients:
- 2 catfish fillets
- 1 1/2 tablespoons cracked black pepper
- 1/4 cup diced pancetta
- 1/4 cup sliced shiitake mushrooms
- 1/4 cup pine nuts
- 1/4 cup diced shallots
- 1/4 cup roasted garlic
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh chives
- Olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Nutritional Information (per serving):
- Calories: 129.3
- Fat: 7.3g
- Saturated Fat: 1.5g
- Cholesterol: 37.4mg
- Sodium: 43.4mg
- Carbohydrates: 2.8g
- Fiber: 0.5g
- Sugar: 0.5g
- Protein: 13g
Instructions:
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Preheat your oven to 325°F (163°C) to get it ready for the final step of cooking.
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Prepare the catfish fillets by cutting each one into 2 portions. Season them generously with salt and cracked black pepper on both sides.
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Heat a medium sauté pan over medium-high heat and add a drizzle of olive oil. Once the oil is hot, carefully place the catfish fillets in the pan, pepper side down.
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Sear the catfish fillets for about 1 to 2 minutes on each side until they develop a golden crust. The pepper should form a flavorful coating on the fish.
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Transfer the seared catfish fillets to a metal oven-proof dish and place them in the preheated oven. Let them cook for an additional 3 to 4 minutes or until they are cooked through and no longer show any pink in the center.
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Meanwhile, in the same pan used to cook the catfish, add the diced pancetta. Sauté it until it becomes crispy and releases its delicious aroma.
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Add the sliced shiitake mushrooms to the pan with the pancetta. Sauté them for about 2 to 3 minutes until they turn golden brown and develop a crispy texture.
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Incorporate the diced shallots and roasted garlic into the pan. Sauté them for 15 to 25 seconds until they become fragrant and slightly translucent.
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Toss in the pine nuts and drizzle the lemon juice over the mixture in the pan. Add the chopped fresh herbs – parsley, thyme, basil, and chives.
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Season the mushroom ragout with salt and freshly ground black pepper, adjusting the seasonings according to your taste preferences.
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Plate the mushroom ragout on warm plates, creating a generous bed for the catfish fillets.
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Top the mushroom ragout with the seared catfish fillets, allowing their flavors to meld together beautifully.
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Serve your Pepper Seared Catfish With Mushrooms, Pine Nuts, and Pancetta alongside grilled asparagus and sweet potato for a well-rounded and satisfying meal.
This recipe yields 4 servings, making it perfect for sharing with friends or family. Enjoy the combination of textures and flavors in every bite, from the crispy catfish to the hearty mushroom ragout. Bon appétit! 🍽️
