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Baked Catfish & Pecans

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Recipe

 

Yield

1 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 pounds catfish
fillets
*
1 teaspoon salt
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1 cup all-purpose flour
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¼ teaspoon red chili peppers
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1 teaspoon lemon zest
grated
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½ cup butter
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¼ cup pecans
chopped
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1 tablespoon lemon juice
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1 tablespoon worcestershire sauce
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Ingredients

Amount Measure Ingredient Features
907.2 g catfish
fillets
*
5 ml salt
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237 ml all-purpose flour
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1.3 ml red chili peppers
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5 ml lemon zest
grated
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118 ml butter
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59 ml pecans
chopped
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15 ml lemon juice
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15 ml worcestershire sauce
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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.



* not incl. in nutrient facts Arrow up button

Comments


Della

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.

 

 

Nutrition Facts

Serving Size 306g (10.8 oz)
Amount per Serving
Calories 147069% from fat
 % Daily Value *
Total Fat 113g 174%
Saturated Fat 60g 301%
Trans Fat 0g
Cholesterol 244mg 81%
Sodium 3181mg 133%
Total Carbohydrate 35g 35%
Dietary Fiber 6g 25%
Sugars g
Protein 33g
Vitamin A 57% Vitamin C 21%
Calcium 9% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
 

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