3 tablespoons canola or sunfower oil 1Ѕ cups cubed French bread

Ѕ cup walnut pieces

2 tablespoons butter

2 tablespoons olive oil

Ѕ teaspoon salt

Ѕ teaspoon freshly ground pepper

6 (6-ounce) catfsh fllets

4 cloves garlic, crushed and fnely chopped

(about 1 tablespoon)

ј cup chopped chives ј cup water Fresh parsley for garnish Red wine vinegar

In large skillet, heat oil, add bread and walnuts, and sautй for 4 minutes or until brown. Set aside.

In same skillet, heat butter and oil. Sprinkle salt and pepper on both sides of fllets and place them in one layer in skillet. Sautй for 1Ѕ minutes per side, until fsh is just cooked in the center. Arrange on a platter.

Add garlic and chives to skillet drippings and cook over low heat for 30 seconds. Add water and stir to dissolve all bits in bottom of pan. Pour pan sauce over fsh, top with croutons and walnuts, garnish with parsley, and sprinkle with vinegar. Serve immediately.

Yield: 6 servings