Pecan-Crusted Catfish Recipe
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.
- 2 tablespoons Dijon mustard
- 1 tablespoon 2% milk
- 1/4 teaspoon dill weed
- 1/2 cup ground pecans
- 2 catfish fillets (6 ounces each)
- 1. 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.
- 2. Bake at 425° for 10-12 minutes or until fish flakes easily with a fork. Yield: 2 servings.
1 each: 341 calories, 23g fat (4g saturated fat), 80mg cholesterol, 333mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 29g protein.
Reviews for Pecan-Crusted Catfish
Reviewed Jan. 18, 2015
Reviewed May. 31, 2009
"I have some catfish, i am making this tonight.Brenda
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