Catfish with Parsley Pecan Sauce

2 cups all purpose flour

1 tablespoon Watkins Cayenne Pepper

1 tablespoon, plus 1 teaspoon Watkins Sea Salt

6 catfish fillets, about 6 ounces each

2 tablespoons Watkins Grapeseed oil

2 tablespoons unsalted butter

2 cups parsley pecan sauce

Sauce:

2 cups tightly Watkins Organic Parsley

1/2 cup Watkins Grapeseed Oil

1/2 cup broken pecan meats

1 large clove garlic, chopped or Watkins Garlic Granules

1/2 cup freshly grated parmesan cheese

1/2 cup freshly grated romano cheese

2 tablespoons unsalted butter, cut into pieces

Mix flour, cayenne pepper and salt. Spread on large platter and dredge each fillet, shaking off excess. Set aside on sheet of waxed paper. Heat half the oil and butter in a skillet large enough to accommodate 3 fillets. When butter is foaming but not brown, add fillets and saute on one side for about 4 minutes, until light golden. Turn fillets and spread the browned side with sauce; continue to saute until underside is browned, about another4 minutes. Cover skillet for a few minutes to melt sauce. Remove fish to platter. Add remaining oil and butter and cook remaining fillets.

Sauce:
Add all sauce ingredients except salt, and process until mixture makesa smooth paste. Store, tightly covered in refrigerator. Makes about 2 cups.