Ingredients

Fish
32 oz catfish fillets (wild) (4, 8-oz fillets)
2 tbsp olive oil
1 tbsp unsalted butter
1 cup chopped pecans
0.5 cup yellow cornmeal
0.5 cup white all purpose flour
3 tbsp chopped parsley (flat leaf, Italian style)
0.25 tsp powdered garlic
0.25 tsp chili powder (dried ancho chile powder; or more to taste)
1 pinch black pepper , freshly ground (to taste)
1 pinch salt (to taste)
1 canola cooking spray

Sauce
2 tbsp olive oil
2 medium garlic cloves , minced
2 cup canned unsalted diced tomatoes
0.5 cup fresh mushroom slices
1 tbsp fresh sage , chopped
1 tbsp cooking sherry (dry)

Description

A Spicy Catfish Coated With A Crunchy Pecan And Chile Crust.

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