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Catfish with Brown Butter-Pecan Sauce Recipe

My husband is from the Midwest and grew up eating fried catfish. This dish is one of his favorites, and yet the rich, toasty pecans and tangy citrus are a perfect complement to any fish. —Trisha Kruse, Eagle, Idaho

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Catfish with Brown Butter-Pecan Sauce Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
4 catfish fillets (6 ounces each)
6 tablespoons butter, divided
3/4 cup chopped pecans
2 teaspoons grated lemon peel
2 teaspoons lemon juice
Lemon wedges

Directions

In a large resealable plastic bag, combine the flour, salt, cayenne and pepper. Add catfish, one fillet at a time, and shake to coat. In a large skillet, cook fillets in 2 tablespoons butter over medium-high heat for 2-4 minutes on each side or until fish flakes easily with a fork. Remove fish to a serving platter and keep warm.
In the same skillet, melt remaining butter. Add pecans and cook over medium heat until toasted, about 2-3 minutes. Stir in lemon peel and juice. Serve with fish and lemon wedges. Yield: 4 servings.

Nutritional Facts 1 serving (calculated without lemon wedges) equals 574 calories, 46 g fat (15 g saturated fat), 125 mg cholesterol, 507 mg sodium, 12 g carbohydrate, 3 g fiber, 30 g protein.

Originally published as Catfish with Brown Butter-Pecan Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p92

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).