Pepper Seared Catfish With Mushrooms, Pine Nuts, And Pancetta - cooking recipe

Ingredients

2 catfish fillets
1 1/2 teaspoons cracked black pepper
1/4 ounce pancetta, diced and blanched (or regular bacon)
1/4 cup shiitake mushroom
1/4 cup oyster mushroom
1/4 cup chanterelle mushroom
1/4 ounce pine nuts, toasted
2 teaspoons shallots
1 teaspoon roasted garlic, pureed
1 teaspoon lemon juice
1 teaspoon fresh parsley
1 teaspoon fresh thyme
1 teaspoon fresh basil
1 teaspoon fresh chives
olive oil (for searing)
salt
fresh ground black pepper

Preparation

Preheat oven to 325\u00b0F.
Cut each catfish fillet into 2 portions.
Season with salt and cracked black pepper.
In a medium saute 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.
In the reserved pan, saute the mushrooms for about 2- 3 minutes or until golden brown and crispy.
Add the shallots and garlic and saute for 15- 25 seconds.
Add the pine nuts, pancetta, lemon juice, fresh herbs, salt and pepper.
Adjust seasonings to taste.
Place the mushroom ragout (mixture) on a warm plate.
Top with the catfish.
Serve with grilled asparagus and sweet potato.