15
Prep Time
15
Cook Time
6
Number of Servings
What to do:
Pecan Crusted Catfish
- Dredge fillets in breadcrumbs and place on baking pan coated with vegetable spray.
- Bake at 500 degrees for about 10 minutes or until fish flake easy when tested with a fork.
- Combine sour cream, lemon juice and mustard in a saucepan and cook over medium low heat stirring constantly until heated (do not boil). Spoon over fillets, sprinkle with pecans
Mango-Apple Sweet Pepper Relish
- Mix ingredients together
Assemble
Place ½ portion of catfish on plate and top with relish
Pecan Crusted Catfish
By: Scott Donhauser
A healthier alternative to deep-fried catfish. The pecan coating adds a great crunch with heart healthy fats.
Variations: Use tilapia fillets instead of catfish and use walnuts instead of pecans.
Nutrition Facts
What you will need:
Pecan Crusted Catfish
- 6 (4 oz.) Catfish Fillets
- 1 cup Breadcrumbs
- Vegetable Cooking Spray as needed
- ¼ cup Non-Fat Sour Cream
- 1 tbsp Lemon Juice
- 1 tbsp Dijon Mustard
- 2 tbsp Chopped Pecans, roasted
Mango-Apple Sweet Pepper Relish
- 1 Ripe Mango, Granny Smith Apple, Sweet Red & Green Pepper (diced)
- ½ cup Red Onion (diced)
- 1 Lime (zest and juice)
- ½ cup Brown Sugar
- ½ cup Cilantro (chopped)
- 1/3 cup Apple Cider Vinegar
