I have a confession to make: SInce I started cooking about six years ago, I have yearned for the day when I stopped being just a 'recipe follower' and could actually start creating dishes on my own. Well, this is one. Not only did this come completely from y own head, my Sweet Lady Wife pronounced it a 'Keeper'. The combination of the sweetness of the yams, earthiness of the catfish, and the pesto is awesome.
Not only that, it is inexpensive. I bought fresh catfish (or at least as fresh as you can get in Phoenix, Arizona) and so that bumped the price up a little. All in all, about $8 per serving for the two of us.
Catfish on a Bed of Sautéed Yam Slices With Pesto
2 yams
2 catfish filets
2 tablespoons pesto
2 tablespoons butter
Olive oil
Salt and pepper
Peel the yams and then slice then crosswise into 1/8-inch thick slices. Pour the olive oil into a saute pan ovr medium heat. When the oil is hot add the yam slices. Cook the yam slices just exactly the same way you would fray sliced potatoes.
In a second suate pan, melt the butter over medium heat. Salt and pepper the catfish. When the butter foam has subsided add the catfish. Saute the catfish until done, turning once or twice.
To serve, arrange a layer of yam slices lightly larger than the catfish. Place the catfish filet in the ceter of the yam slices. Spoon a tablespoon of pesto onto the catfish. Serve.
