More Great Recipes: Fish | Main Dish | Oven

Pecan Crusted Catfish With Remoulade

User Avatar
Member since 2008

Serves 4 | Prep Time | Cook Time 25


2 tablespoons olive oil, divided
4 4- to 5-ounce catfish fillets, skin removed, rinsed and patted dry
1/2 cup finely chopped pecans
2 tablespoons canola mayonnaise
2 tablespoons Dijon mustard
2 tablespoons ketchup
1/2 teaspoon cayenne pepper
1 tablespoon capers, chopped
1 1/2 teaspoons dried tarragon
1 shallot, minced
Minced fresh parsley, for garnish

Preheat oven to 450. Rub 1 tablespoon olive oil into catfish fillets. Sprinkle with salt and pepper (use cayenne pepper if desired). Coat a 9x13-inch baking dish with remaining 1 tablespoon oil. Arrange fish in baking dish and top with pecans, pressing gently. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 5-10 minutes, or until cooked through.

While fish is baking, in a small bowl, combine mayonnaise, mustard, ketchup, cayenne pepper, capers, tarragon, and shallots; stir to mix well.

Place each fillet on a serving plate. Top with sauce, garnish with minced parsley, and serve at once.

PER SERVING (with 1 tablespoon sauce): 350 cal, 69% fat cal, 28g fat, 3g sat fat, 67mg chol, 23g protein, 5g carb, 2g fiber, 241mg sodium

(taken from Delicious Living)

Pairs Well With


Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter