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Catfish with Pecan Sauce
8 Farm-raised catfish fillets; about 3 lbs
1 c Milk
3/4 c Pecans; coarse chop
1/4 c Butter or margarine; melt
1/2 c Green onions; chop
1 c All-purpose flour
1/2 c Butter or margarine; divide
1/4 c Fresh lime juice
Combine fish and milk in large dish; cover and chill 2 hours. Cook pecans
in 1/4 c melted butter in a skillet over medium heat, stirring constantly,
5 minutes; add green onions and cook 2 additional minutes. Remove mixture
from skillet; set aside. Combine flour and 1 tb Creole Seasoning mix.
Dredge fillets in flour mixture. Melt 1/4 cup of butter in skillet over
med-high heat. Add 4 fillets and cook 3 minutes on each side or until
browned. Remove fillets to a 4-qt shallow baking dish. Repeat procedure
with remaining 1/4 cup butter and fillets. Pour lime juice over fillets and
top with pecan mixture. Bake at 350~ for 10-15 minutes or until fish flakes
easily when tested with a fork. Serve immediately.