Best Pecan Coated Catfish With A Succotash Of Butter Beans Yellow Corn Black Rice And Fresh Spinach Recipes
PECAN CRUSTED DIJON BAKED CATFISH
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
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.
PECAN-CRUSTED CATFISH
Steps:
- Grind the cornmeal and pecans with 1 teaspoon salt and 1/4 teaspoon pepper in a food processor until the nuts are finely ground. Transfer to a large, shallow container. Dredge the catfish in the cornmeal mixture, patting it on to coat completely.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side. Transfer the fish to a plate; sprinkle with salt, and cover to keep warm.
- Wipe the skillet with a paper towel. Repeat with the remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired.
- Carrot slaw with yogurt dressing
- In a food processor fitted with the shredding disk (or on the large holes of a box grater), grate the carrots. In a large bowl, whisk together the yogurt, vinegar, mustard, sugar, and onion; season with salt and pepper. Add the carrots, cabbage, and dill to the bowl; toss well. Top the mixture with a plate that fits inside the bowl; weight with a heavy object. Let sit at room temperature for 20 minutes before serving.
PECAN-CRUSTED CATFISH
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
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.
CAJUN PECAN CATFISH
This is one of our favorite recipes. It's quick, easy and delicious. Just serve with a side salad, biscuits and mixed fruit for dessert. We like it a lot for Christmas Eve. -Jan Wilkins, Blytheville, Arkansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a small bowl, combine oil, lemon juice, Cajun seasoning and thyme. In another bowl, combine pecans, cheese, bread crumbs, parsley and 1 tablespoon of the oil mixture., Place catfish in a greased 15x10x1-in. baking pan. Brush with remaining oil mixture. Spread pecan mixture over fillets. Bake until fish flakes easily with a fork, 10-15 minutes.
Nutrition Facts : Calories 377 calories, Fat 28g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 277mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
SUCCOTASH
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place lima beans and 1 slice bacon in a medium saucepan; cover with water. Bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the beans are just tender, 8 to 10 minutes. Drain the beans and set aside. Discard the bacon.
- Meanwhile, add the remaining bacon to a large cast-iron skillet over medium-high heat. Cook, turning occasionally, until crispy, about 8 minutes. Remove the bacon to a plate or bowl and set aside.
- Melt the butter in the skillet with the bacon fat. Add the onion and cook until softened, 2 to 3 minutes. Add the corn and the garlic and season with salt and pepper (about 1/2 teaspoon of each). Cook until the corn is just barely cooked, 3 to 4 minutes. Stir in the okra and cook until tender, another couple of minutes. Add the tomatoes and drained beans and continue to cook until the corn is tender, 2 to 3 minutes. Add the lemon juice, then taste for seasoning.
- Chop the reserved bacon and sprinkle on top along with the chopped parsley. Serve warm or at room temperature.
YELLOW EARS AND BLACK EYES SUCCOTASH
Steps:
- Preheat the grill over medium-high heat.
- Grill the corn, or place over a gas burner set to medium heat, until charred, 2 to 3 minutes per side. Cool for 10 minutes, then cut the kernels away from the cob and reserve for later use.
- Heat 3 tablespoons of the oil in a large saute pan set over medium heat. Saute the onions until slightly softened, 2 to 3 minutes. Add the garlic and saute for another 2 minutes. Reduce the heat to low, add the tomatoes, snap peas and black-eyed peas, and then season with salt and pepper. Cook just to meld the flavors together, 2 to 3 minutes.
- In a large bowl combine the cooked vegetables, corn and vinegar, and mix. Season with salt and pepper, and then stir in the remaining 2 tablespoons oil to serve.
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