The Love Chef


Seafood Recipes


            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, saut
é 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. Saut
é 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.

“The Love Chef” (Francis Anthony) is the author of several cookbooks and appears on local and national TV. You can find his cookbooks at and/or visit his website “Cooking With Love” and “The Love Chef” are registered trademarks.


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