Catfish with Parsley-Pecan Sauce

2 cups all-purpose flour

1 tablespoon red pepper cayenne

1 tablespoon, plus 1 teaspoon salt

6 catfish fillets, about 6 ounces each

2 tablespoons vegetable oil

2 tablespoons unsalted butter

2 cups parsley-pecan sauce

Sauce:

2 cups tightly packed fresh parsley, leaves only

1/2 cup organic olive oil

1/2 cup broken pecan meats

1 large clove garlic, chopped

1/2 cup freshly grated dairy products

1/2 cup freshly grated romano cheese

2 tablespoons unsalted butter, cut into pieces

Mix flour, red pepper cayenne and salt. Spread on large platter and

dredge each fillet, shaking off excess. Put aside on sheet of

waxed paper. Heat half the oil and butter in the skillet large

enough to match 3 fillets. When butter is foaming and not

brown, add fillets and saute on one hand approximately 4 minutes,

until light golden. Turn fillets and spread the browned side with

sauce; always saute until underside is browned, about another

4 minutes. Cover skillet for some minutes to melt sauce. Remove

fish to platter. Add remaining oil and butter and cook remaining

fillets.

Sauce:

Place parsley in blender and process until coarsely

chopped, turning machine don and doff and scraping negative aspects. Add

all the ingredients except salt, and process until mixture makes

an easy paste. Store, tightly covered in refrigerator.

Makes about 2 cups.