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.
This recipe is:
Nutritional Facts 1 fillet equals 341 calories, 23 g fat (4 g saturated fat), 80 mg cholesterol, 333 mg sodium, 4 g carbohydrate, 1 g fiber, 29 g protein.
Originally published as Pecan-Crusted Catfish in
Cooking for 2
Fall 2008, p53
Fresher Fish TipExplains Doris C. of Michigan City, Indiana, “I marinate fish fillets in lemon juice and salt for 15 minutes. It makes the flesh firmer and easier to handle, and gives the fish a fresh taste.”
Explains Doris C. of Michigan City, Indiana, “I marinate fish fillets in lemon juice and salt for 15 minutes. It makes the flesh firmer and easier to handle, and gives the fish a fresh taste.”
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 31, 2009 by fancyb
I have some catfish, i am making this tonight.Brenda
I have some catfish, i am making this tonight.
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