with your wine

Grilled catfish with pecans and croutons

This is as quick and easy as fish dishes come, and tastes much more sophisticated that it seems. Pair this with any of the wines mentioned above. (Adapted from Jacques Pepin)

GROCERY LIST

1 c pecan halves

1 c fresh bread cubes, cut about the same size as the pecans

6 catfish fillets, about 6 oz each

Directions

1. Heat a couple of tablespoons of vegetable oil in a large, non-stick skillet. When the oil is hot, add the pecans and bread cubes, and sauté for a couple of minutes until nicely browned on both sides. When done, remove to a plate.

2. Salt and pepper the fish on both sides. Heat a couple of tablespoons of olive oil in the same skillet. When hot, add the fish

4 garlic cloves, crushed

1 /4 c chopped fresh parsley

1/4 c water salt and pepper to taste and cook for 1 1/2 to 2 minutes on each side, or until just cooked in the center. Remove the catfish to a serving platter. Add the parsley and garlic to the drippings in the skillet and cook for 15 seconds, and then add the water. Stir all, and dissolve all the bits in the bottom of the pan.

3. Pour the pan sauce over the fish and then sprinkle with nuts and croutons. Serves six, takes about 15 minutes

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