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Memphis Pecan Crusted Catfish Recipe

Memphis Pecan Crusted Catfish Recipe

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Ingredients:

Serving

4 (8 oz) catfish fillets
2 tbsp olive oil
1 tbsp butter
1 cup chopped pecans (chopped to a size that will adhere easily enough to the fish)
1/2 cup yellow cornmeal
1/2 cup flour
3 tbsp fresh flat-leaf italian parsley, chopped
1/4 tsp granulated garlic
1/4-1/2 tsp dried ancho chile powder , to taste
salt & freshly ground black pepper , to taste
2 tbsp olive oil
2 garlic cloves, minced
2 cups diced canned tomatoes
1/2 cup sliced mushrooms
1 tbsp chopped fresh sage
1 tbsp dry sherry
salt & freshly ground black pepper , to taste

Directions:

Preheat oven to 350 degrees F. Lightly pan spray a cooking sheet.
In a large pan, melt the oil and butter together over medium heat.
Place the chopped pecans, cornmeal, flour, parsley, granulated garlic, ancho, salt, and freshly ground black pepper into a wide, shallow bowl or plate for dredging.
Dredge each fillet in the cornmeal mixture, then place in the pan. Lightly brown or pan sear both sides of each fillet then immediately remove from pan and place on the cooking sheet.
Place the fish fillets on the cooking sheet in the oven and allow the fish to finish cooking in the oven for 5 minutes. Make sure not to overcook.
Meanwhile, make the sauce: heat the olive oil in a sauté pan and cook the minced garlic for 2-3 minutes (careful not to burn). Add the canned tomatoes, mushrooms, fresh sage (you can use dried, but it’s much, much better with fresh), and sherry, and sauté, stirring occasionally, for 5 minutes. Season to taste with salt and freshly ground black pepper.
Spoon some of the sauce onto each place, then place a prepared fish fillet on top of the sauce. Keith served it with sautéed mustard greens, and I think a nice pilaf would go well, too.
Makes 4 servings.
Note: you’ll notice that in this recipe you’ll need to work quickly to get each fillet pan seared and out of the pan and onto the sheet without overcooking and into the oven, so make sure you’ve got all your ingredients ready to go beforehand. :) It’s good if you can quickly begin the sauce while the fish is in the oven, pull out the fish, finish the sauce, and plate the dish all within a few minutes. What a quick meal! :) You’ll want to make or begin any side dishes before you start on this dish, so that they’ll all be done and ready at the same time.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	858.74 Kcal (3595 kJ)
Calories from fat	620.05 Kcal
		% Daily Value*
Total Fat	68.89g	106%
Cholesterol	27.75mg	9%
Sodium	664.91mg	28%
Potassium	838.63mg	18%
Total Carbs	50.94g	17%
Sugars	7.62g	30%
Dietary Fiber	11.63g	47%
Protein	17.59g	35%
Vitamin C	16.1mg	27%
Vitamin A	0.2mg	5%
Iron	5.3mg	30%
Calcium	168.8mg	17%

Amount Per 100 g
Calories	297.37 Kcal (1245 kJ)
Calories from fat	214.72 Kcal
		% Daily Value*
Total Fat	23.86g	106%
Cholesterol	9.61mg	9%
Sodium	230.25mg	28%
Potassium	290.41mg	18%
Total Carbs	17.64g	17%
Sugars	2.64g	30%
Dietary Fiber	4.03g	47%
Protein	6.09g	35%
Vitamin C	5.6mg	27%
Vitamin A	0.1mg	5%
Iron	1.8mg	30%
Calcium	58.4mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

22.1

Points
24

PointsPlus

Good Points

saturated fat free,
low cholesterol,
good source of fiber

Bad Points

High in Sodium,
High in Total Fat

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