Best Dijon Mustard Baked Catfish Recipes

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PECAN CRUSTED DIJON BAKED CATFISH



Pecan Crusted Dijon Baked Catfish image

Simple, delicious alternative to frying catfish southern style. I was dubious about the mixture of pecans and Dijon, but it worked and produced a slightly tangy, crusty finish to the fish. If you've never tried catfish, it is a real treat. The least "fishy" fish I've ever had. My fillets were huge, so I made 1 1/2 times the topping mixture. From Southern Church Suppers

Provided by mammamia 2

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

4 catfish fillets
salt and pepper
4 tablespoons Dijon mustard
1/2 cup butter, melted
1/2 cup dry breadcrumbs
1/2 cup pecans, ground

Steps:

  • Preheat oven to 475.
  • Spray baking pan with Pam or equivalent.
  • Grind pecans in blender. Do not blend too long or you'll have powder.
  • In a small bowl, combine melted butter, breadcrumbs, and pecans.
  • Salt and pepper both side of fillets.
  • Place rounded side up on baking pan.
  • Rub 1 T of mustard on top of each fillet.
  • Pat crumb mixture onto top of fillet, pressing it firmly over the mustard.
  • Right before baking, spray each fillet lightly with Pam.
  • Bake for 13-15 minutes or until fish flakes easily.

BAKED CATFISH DIJON



Baked Catfish Dijon image

Make and share this Baked Catfish Dijon recipe from Food.com.

Provided by simplemom

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs catfish fillets
salt and pepper
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons dry vermouth
1/4 cup chopped fresh parsley
3/4 cup thinly sliced onion
1 cup mayonnaise
1/2 teaspoon Tabasco sauce
2 lemons

Steps:

  • Preheat oven to 350.
  • Arrange fish in a shallow baking dish.
  • Salt and pepper liberally.
  • cover with sliced onion and dot with butter.
  • Bake 20 minutes or until fish flakes easily.
  • Mix mayo, mustard, vermouth and Tabasco.
  • Pour over fish and broil 2-3 minutes, until brown and bubbly.
  • sprinkle parsley over top of dish.
  • Serve hot with lemon wedges.

PECAN-CRUSTED CATFISH



Pecan-Crusted Catfish image

Mustard and dill give this catfish its savory flavor, and the pecan crust lends a delightful crunch. You'll have dinner on the table in no time with this no-fuss dish from our Test Kitchen.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 5

2 tablespoons Dijon mustard
1 tablespoon 2% milk
1/4 teaspoon dill weed
1/2 cup ground pecans
2 catfish fillets (6 ounces each)

Steps:

  • In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray. , Bake at 425° until fish flakes easily with a fork, 10-12 minutes.

Nutrition Facts : Calories 341 calories, Fat 23g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 333mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.

DIJON-CRUSTED FISH



Dijon-Crusted Fish image

Dijon, Parmesan and a hint of horseradish give this toasty fish lots of flavor. The preparation is so easy, it takes just 5 to 7 minutes to get four servings ready for the oven. -Scott Schmidtke, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

3 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon prepared horseradish
2 tablespoons grated Parmesan cheese, divided
4 tilapia fillets (5 ounces each)
1/4 cup dry bread crumbs
2 teaspoons butter, melted

Steps:

  • Preheat oven to 425°. Mix first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baking sheet coated with cooking spray; spread evenly with mayonnaise mixture. , Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

Nutrition Facts : Calories 214 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

BAKED SOUTHERN CATFISH WITH A TWIST



Baked Southern Catfish with a Twist image

First of all I LOVE fried catfish. I remember hot Summer eves alongside the Mississippi river, having all-you-can-eat fried catfish, drinking ice tea out of old mason jars, and watching the riverboats move slowly up and down the mighty Mississippi. I don't know if those family restaurants still exist, but I hope they do...

Provided by Andy Anderson !

Categories     Fish

Time 40m

Number Of Ingredients 9

1 lb catfish fillets, four pieces
2 c panko break crumbs, this is the twist
1/2 c finely ground cornmeal
1/2 c flour, all purpose
2 tsp creole seasoning, your choice
2 medium eggs
1/4 c buttermilk
1 tsp hot sauce, or more if you like it spicier, i like franks
1 tsp dijon mustard, i like grey poupon

Steps:

  • 1. Take a baking sheet, and line it with parchment paper.
  • 2. Place a metal cooling rack on top of the parchment paper.
  • 3. Chef's Note: The cooling rack will raise the catfish off the bottom of the baking sheet, and help them to crisp evenly.
  • 4. In a large bowl combine the ground cornmeal, all-purpose flour, and the creole seasoning.
  • 5. Chef's Note: I like to make my own creole seasoning, so that I can control the ingredients. This is what I use, when I make up a batch: 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons dried oregano 2 tablespoons dried basil 1 tablespoon dried thyme 1/2 tablespoon black pepper 1/2 tablespoon white pepper 1/2 tablespoon cayenne pepper 4 tablespoons paprika 1 tablespoon salt
  • 6. In a large bowl, whisk together the eggs, buttermilk, dijon mustard, and the hot sauce.
  • 7. Place the breadcrumbs into another bowl.
  • 8. Take one of the pieces of catfish, and dredge it in the cornmeal/flour mixture. Making sure that the fillet is completely and evenly covered.
  • 9. Drop it into the buttermilk/egg mixture, and allow the flour to absorb the liquid, about 15 seconds per side.
  • 10. Chef's Tip: To keep my hands as dry as possible, I place the catfish in the liquid using a pair of tongs.
  • 11. Place the fillet into the breadcrumbs, and throughly cover. Use your hands to scoop up the breadcrumbs and press them into the fish.
  • 12. Place the finished catfish on the rack inside the baking sheet, and repeat for the other fillets.
  • 13. Allow the fillets to rest for about 15 minutes.
  • 14. Chef's Note: This resting period will help the coating stick to the fish, during the baking process.
  • 15. Place a rack in the middle position, and preheat your oven to 425f (220c).
  • 16. Bake for 18 to 20 minutes, or until the coating begins to nicely brown.
  • 17. Chef's Note: Panko breadcrumbs are not a part of traditional southern fried catfish; however, their addition adds another level of flavor to the fish, and helps to keep the fillets moist during their time in the oven. This is why I call the recipe Baked Southern Catfish with a Twist.
  • 18. Serving Tip: If you like you can serve these fillets with a nice bowl of dirty rice, or just a big bowl of homemade hushpuppies... YUM.
  • 19. Keep the faith, and keep cooking.

FLAVORFUL CATFISH FILLETS



Flavorful Catfish Fillets image

"This is the best catfish ever!" applauds Ellen De Munnik of Chesterfield, Michigan. "It's fast to prepare...and the cayenne adds a little zip," Her golden cornmeal and herb coating keeps the fillets moist and gives them traditional appeal without the fat that comes from frying.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup buttermilk
2 teaspoons Dijon mustard
1/2 cup cornmeal
1 teaspoon each salt, onion powder, garlic powder and paprika
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 pound catfish fillets
Lemon wedges, optional

Steps:

  • In a shallow bowl, whisk buttermilk and mustard until smooth. In another bowl, combine the cornmeal and seasonings. Dip fillets into buttermilk mixture, then into cornmeal mixture. , Place 1 in. apart on a wire rack coated with cooking spray. Place rack on a baking sheet. Broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.

Nutrition Facts : Calories 295 calories, Fat 13g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 751mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

ONION DIJON CRUSTED CATFISH



Onion Dijon Crusted Catfish image

Catfish fillets are seasoned with honey mustard and onion, then baked until golden brown in this easy main dish.

Provided by Jennifer Dugas Vitale

Categories     Seafood     Fish     Catfish

Time 30m

Yield 4

Number Of Ingredients 5

1 onion, finely chopped
¼ cup honey Dijon mustard
4 (6 ounce) fillets catfish fillets
garlic salt and pepper to taste
dried parsley flakes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top.
  • Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.

Nutrition Facts : Calories 311.3 calories, Carbohydrate 12.4 g, Cholesterol 79 mg, Fat 13.2 g, Fiber 0.6 g, Protein 28.2 g, SaturatedFat 3 g, Sodium 809.9 mg, Sugar 1.2 g

QUICK DIJON BROILED CATFISH



Quick Dijon Broiled Catfish image

Lemon, chives and pecans too. Found this recipe on a card in the supermarket and I haven't tried it yet.

Provided by Oolala

Categories     Catfish

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 catfish fillets (about 1 1/4 lbs.)
2 -3 tablespoons Dijon mustard
4 lemon wedges
2 tablespoons chives, chopped
1/3 cup pecan halves, toasted then chopped
salt and pepper

Steps:

  • Place oven rack 6 inches from broiler.
  • Spray baking dish with nonstick cooking spray.
  • Place fish fillets in pan and season to taste with salt and pepper. Spread mustard on top of fillets.
  • Broil for 5 minutes or until fish flakes easily when tested with a fork. The mustard will darken but do not allow it to burn.
  • Place each fillet on a plate garnished with lemon wedges, chives and pecans.

Nutrition Facts : Calories 279.8, Fat 18.3, SaturatedFat 3.3, Cholesterol 74.7, Sodium 168.7, Carbohydrate 3.3, Fiber 1.7, Sugar 0.6, Protein 26

HONEY DIJON MUSTARD FISH



Honey Dijon Mustard Fish image

Moosewood Restaurant says Sweet and tangy, with a crunchy coating, these fillets make a mouthwatering main dish that delights the senses with aroma, tatse, and texture.

Provided by mielhollinger

Categories     Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 catfish fillets or 4 salmon fillets
1 1/2 tablespoons honey
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
3/4 cup fresh breadcrumb
1/2 teaspoon dried thyme
salt
ground black pepper

Steps:

  • Preheat oven to 375 degrees.
  • Rinse the fillets and pat dry; set aside.
  • In a shallow bowl, whisk together the honey, mustard, and lemon juice.
  • In a separate shallow bowl, combine the bread crumbs with the thyme and add a few shakes of salt and pepper.
  • Dip each fillet into the honey-mustard sauce and then dredge it in the bread crumb mixture to coat both sides evenly.
  • Place the fillets in a sprayed or lightly oiled baking pan and bake, uncovered, for 20-30 minutes , or until thoroughly hot and tender.

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