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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 Creole Seasoning 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.


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