Best Pecan Crusted Catfish With Wilted Greens And Tomato Chutney Recipes

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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.

CAJUN PECAN CATFISH



Cajun Pecan Catfish image

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

2 tablespoons olive oil
2 teaspoons lemon juice
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1/3 cup finely chopped pecans
2 tablespoons grated Parmesan cheese
1 tablespoon dry bread crumbs
1 tablespoon dried parsley flakes
4 catfish fillets (6 ounces each)

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.

PECAN-CRUSTED CATFISH



Pecan-Crusted Catfish image

Categories     Milk/Cream     Fish     Bake     Sauté     Pecan     White Wine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

Sauce
1 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
2 large garlic cloves, minced
1/2 cup whipping cream
3 tablespoons chilled unsalted butter, cut into pieces
Fish
1/2 cup (about) all purpose flour
1 cup whole milk
1 large egg
4 6- to 8-ounce catfish fillets
1 cup finely chopped pecans
1 tablespoon vegetable oil

Steps:

  • For sauce:
  • Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small nonaluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Season sauce to taste with salt and pepper. Strain sauce into small bowl. Return sauce to pan.
  • Meanwhile, prepare fish:
  • Preheat oven to 400°F. Place flour on large plate. Whisk milk and egg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.
  • Heat 1/2 tablespoon oil in large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.
  • Transfer catfish fillets to plates. Serve catfish with sauce.

PECAN-CRUSTED CATFISH



Pecan-Crusted Catfish image

Categories     Side     Low Fat     Pecan

Yield serves 4

Number Of Ingredients 17

1/3 cup yellow cornmeal
1/4 cup pecans
Coarse salt and fresh ground pepper
4 skinless catfish fillets (6 ounces each), rinsed and patted dry
4 tablespoons vegetable oil
Lemon wedges (optional)
Carrot slaw with yogurt dressing
1 pound carrots, peeled
1/2 cup plain low-fat yogurt
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon sugar
1/4 cup finely chopped red onion
Coarse salt and fresh ground pepper
1/2 small white cabbage, halved crosswise and thinly sliced (5 cups)
2 tablespoons chopped fresh dill
(serves 6)

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 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.

PECAN CRUSTED CATFISH



Pecan Crusted Catfish image

This recipe comes from the Dec 2009 issue of Woman's Day. It is an easy version of one of my favorite Southern Living Recipes that uses catfish. I think other varieties of fish would work well in this recipe as well as catfish - salmon, tilatipa and others.

Provided by Julie F

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 3

4 catfish fillets
2 tablespoons honey mustard
1 cup pecans

Steps:

  • Heat oven to 450. Line a rimmed baking pan with nonstick foil.
  • Finely chop pecans, either by hand or in a food processor. Spread on a sheet of waxed paper. Put honey mustard in a small bowl and mix with 2 t water.
  • Brush one side of fillets with honey mustard mixture, then press in chopped pecans. Place on baking pan.
  • Bake 10 to 14 minutes or until fish is cooked through and pecans are toasted.

CREOLE SEASONING



Creole Seasoning image

This seasoning is used for Emeril's Yellowfin Tuna with Grilled Pineapple Salsa, Simple Turkey Meatloaf, Chicken Cordon Bleu, Southern-Style Pan-Fried Catfish, Corn Cakes with Christmas Caviar, and Creole-Spiced Fried Chicken.

Provided by Martha Stewart

Yield Makes 2/3 cup

Number Of Ingredients 8

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Mix all ingredients together until well combined. Store in an airtight container for up to 3 months.

PECAN-CRUSTED CATFISH



Pecan-Crusted Catfish image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a seafood dinner? Then check out this great pecan-crusted catfish recipe that's ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1/2 cup corn flake crumbs
1/4 cup finely ground pecans (1 oz)
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
1 egg white
1 lb catfish, haddock, orange roughy, sole, flounder or other medium-firm fish fillets (about 3/4 inch thick), cut into 4 serving pieces

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large resealable food-storage plastic bag, mix corn flake crumbs, pecans, paprika, garlic powder and ground red pepper.
  • In shallow dish or pie plate, beat egg white slightly with fork. Dip fish into egg white, then place in bag. Seal bag and shake until evenly coated. Place in pan.
  • Bake 15 to 20 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 240, Carbohydrate 6 g, Cholesterol 85 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 0 g, TransFat 0 g

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