Pepper-seared Catfish with Mushrooms, Pinenuts and Pancetta
Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Oyster Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Chanterelle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 U.S. Farm-Raised Catfish fillets
- 1 1/2 teaspoons cracked black pepper
- 1/4 ounce pancetta, diced and blanched (or regular bacon)
- 1/4 cup shiitake mushrooms
- 1/4 cup oyster mushrooms
- 1/4 cup chanterelle mushrooms
- 1/4 ounce pinenuts, toasted
- 2 teaspoons shallots
- 1 teaspoon roasted garlic pureé
- 1 teaspoon lemon juice
- 1 teaspoon each: fresh parsley, thyme, basil, chives
- Olive oil for searing
- Salt and freshly ground black pepper
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Directions
1. Preheat oven to 325°F. Cut each catfish fillet into 2 portions. Season with salt and cracked black pepper.
2. In a medium sauté pan heat the olive oil over medium-high heat. When the oil is hot, place the catfish pepper side down. Sear each side for 1 - 2 minutes. Remove and place on a metal oven-proof dish and place in the oven for 3 - 4 minutes or until no pink shows.
3. In the reserved pan, sauté the mushrooms for about 2 - 3 minutes or until golden brown and crispy. Add the shallots and garlic and sauté for 15 - 25 seconds. Add the pinenuts, pancetta, lemon juice, fresh herbs, salt and pepper. Adjust seasonings to taste.
4. Place the mushroom ragout (mixture) on a warm plate. Top with the catfish. Serve with grilled asparagus and sweet potato.