Pecan Crusted Catfish
By Scott Donhauser

Prep Time

Cook Time

Number of Servings
What you'll 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
What to do:

Pecan Crusted Catfish

  1. Dredge fillets in breadcrumbs and place on baking pan coated with vegetable spray.
  2. Bake at 500 degrees for about 10 minutes or until fish flake easy when tested with a fork.
  3. 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

  1. Mix ingredients together


Place ½ portion of catfish on plate and top with relish