- 2 tablespoons Dijon mustard
- 1 tablespoon 2% milk
- 1/4 teaspoon dill weed
- 1/2 cup ground pecans
- 2 catfish fillets (6 ounces each)
- 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° for 10-12 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Originally published as Pecan-Crusted Catfish in Cooking for 2 Fall 2008, p53
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 May. 31, 2009
I have some catfish, i am making this tonight.