Pecan Crusted Catfish With Remoulade
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)