Cajun Pecan Catfish Recipe

Cajun Pecan Catfish Recipe photo by Taste of Home

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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

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Cajun Pecan Catfish Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

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)

Directions

In a small bowl, combine the oil, lemon juice, Cajun seasoning and thyme. In a small bowl, combine the pecans, cheese, bread crumbs, parsley and 1 tablespoon oil mixture.
Place catfish on a greased 15-in. x 10-in. x 1-in. baking pan. Brush with remaining oil mixture. Spread pecan mixture over fillets. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts 1 fillet equals 377 calories, 28 g fat (5 g saturated fat), 82 mg cholesterol, 277 mg sodium, 3 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Cajun Pecan Catfish in Simple & Delicious October/November 2011, p28

Tips for Buying and Storing Fish

When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don't purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a firm body that is springy to the touch. Fresh fish should have a mild smell, not a strong odor.

When buying frozen fish, look for packages that are solidly frozen, tightly sealed and free of freezer burn and odor.

Follow these guidelines for how much fish to purchase per person: about 1 pound whole, 1/2 pound pan-dressed or steaks and 1/4 to 1/3 pound fillets.

Fresh fish is highly perishable and should be prepared within a day or two after it is caught or purchased. Freshly caught fish should be pan-dressed, washed in cold water, blotted dry with paper towels, placed in an airtight container or heavy-duty plastic bag and refrigerated.

For long-term storage, wrap fish in freezer paper, heavy-duty foil or heavy-duty plastic bags and freeze no longer than 3 months for fatty or oily fish (such as salmon, whitefish, mackerel) or 6 months for lean fish (such as sole, catfish, cod, orange roughy).