Catfish Meunière

Pour the seafood stock and lemon juice into the saucepan with the vegetables. Bring to a simmer and let it cook for about 10 minutes.

While the stock simmers, start the roux in a separate cast iron pan. Heat 2 tablespoons of butter until it's sizzling, then whisk in the flour continuously. Keep whisking until the roux turns a medium to dark brown, smelling nutty.

Heat 2 tablespoons of butter in a sauté pan until it's sizzling. Add the catfish fillets, cooking 2 at a time if your pan isn't large enough. Cook for about 5 minutes on each side, until the fish flakes easily and is golden brown.

Serve the cooked fish immediately, sprinkled with toasted pecans and spooned generously with the meunière sauce.