Baked Catfish & Pecans
Submitted by gailmarie
Pan-seared catfish fillets baked under a buttery pecan sauce with lemon zest, Worcestershire, and red chili. Southern-style fish that’s crispy, nutty, and on the table in 30 minutes.
YIELD
1 servingsPREP
15 minCOOK
15 minREADY
30 minThere’s a reason catfish and pecans keep showing up together across the South. They just belong on the same plate.
Flour-dusted fillets seasoned with salt, red chili, and grated lemon rind get a quick sear in butter until lightly browned on both sides. Then they move to a baking dish where a rich pecan butter sauce loaded with lemon juice and Worcestershire gets spooned right over the top.
A quick trip through the oven and the fish flakes tender under a crunchy, nutty, buttery crust that’s worth every single one of those calories you’re not counting.
Thirty minutes from stovetop to table. That’s Sunday supper speed.
Kitchen Tips
- Brown the fillets just until light gold. They finish cooking in the oven and you don’t want them overdone.
- Chop the pecans into small pieces so they distribute evenly across the fillets instead of clumping.
- Grate the lemon zest directly into the flour coating. It perfumes every bite without being overpowering.
Ingredients
Directions
Make pecan sauce by combining ¼ cup butter, chopped pecans, lemon juice and Worcestershire sauce and blend well. Combine flour, salt, pepper, lemon rind. Roll fillets in mixture, coating well.
Melt ¼ cup butter in large skillet. Brown fillets over medium heat until light brown; turn once to brown both sides. Place fillets in well-greased 12X8X2 baking dish . Sprinkle pecan butter sauce over fillets.
Sprinkle with additional chopped pecans if desires. Bake uncovered at 350℉ (180℃) for 12 minutes or until fish flakes easily when tested with a fork.
Comments
I added rosemary fresh to the top along with slices of lemon and it really dressed it up well! I cooked 8 fillets along with sides and no leftovers.