Panko and Chile-dusted Catfish with Tomato Chutney and Lemon Sauce

Recipe Description

A catfish recipe. Serves 6.

Cut each catfish fillet into three pieces.
Mix the panko with red chile powder|chile powder and a touch of salt and pepper.
Dredge catfish in panko mixture. Set aside.
Heat oil to over medium-high heat.
Add catfish and cook three minutes per side and then finish for two minutes in hot oven.
Pool lemon sauce on each plate.
Place catfish on top of sauce and spoon one tablespoon of spicy tomato chutney onto each portion.
Try serving with grits.
Combine wine with thyme, shallot, and lemon zest and juice.
Reduce over heat by two-thirds.
Add fish stock.
Reduce liquid mixture over heat by half.
Add cream.
Reduce new liquid mixture over heat by half.
Whisk in butter slowly.
Season and place saucepan in a large, shallow pan of warm water to keep warm until ready to serve.
In a large pot, over medium heat, fry garlic, onion, ginger, and jalapeños in oil for one minute.
Add spices and continue cooking for one more minute.
Add tomatoes and a dash of salt and bring to a boil.
Cook for 15 minutes or until almost reduced to a coarse paste.
Remove from heat and add chopped cilantro.