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Pecan Crusted Catfish With Remoulade

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Serves 4 | Prep Time | Cook Time 25

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Ingredients You'll Need

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)

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