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1
large red onion, chopped
3
tablespoons Colavita Extra Virgin Olive Oil
Juice of
½
lemon
½
cup chopped Italian parsley
Freshly ground black pepper, to taste
Salt, to taste (optional)
½
cup white wine
1
pound linguine
½
cup soy flour
½
cup bread crumbs
½
teaspoon fennel seeds
½
teaspoon paprika
¼
teaspoon white pepper
6
U.S. farm raised catfish fillets
1
tablespoon unsalted butter
½
cup pasta water
Serves 4 to 6.
In a large skillet, sauté
the onion in 1 tablespoon of the Colavita Extra Virgin Olive Oil. Add
the lemon juice, parsley, black pepper, wine, and stir. When the
onion is translucent, remove and set aside.
Cook the pasta. Reserve
½
cup of pasta water when draining.
Mix the flour with the bread crumbs, fennel seeds, paprika, and
white pepper. Dredge the catfish in the flour mixture and add the
remaining Colavita Extra Virgin Olive Oil and butter to the skillet.
Sauté
the catfish on each side until golden, about 2 to 4 minutes per side,
adding additional butter and oil if needed.
In the meantime, toss the pasta with the onion mixture and the pasta
water, and distribute on a serving plate. Put a fillet on top of
each plate. |
