Pecan Mustard Catfish |
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This little treat was the entree for our July 99 supper club. The portions were large, but were finished in a heartbeat.
Preheat the oven to 450 and grease a cookie sheet. Mix the mustard and milk together and pour into a shallow dish. The consistency should be creamy and not thin. Grind the pecans in a mortar and pestle, or grind them into very small pieces in a blender. Don't cheat on this step, chunks of pecans don't work very well. Place the pecans into another shallow dish or plate. Portion the catfish into 4. If you have 4 small filets, great. I had one monster fillet so I sliced it into four pieces. Dip each piece into the mustard. It will pick up a lot, don't worry. Then roll each piece through the pecans. Remember to portion the pecans so that you still have enough for the last one (I blew it and thus I now know that the pecan covering doesn't work if they are just chopped up a bit!). Place the fish on the greased cookie sheet. Cook for 10 minutes, until the fish is white all the way through. Serve with steamed baby spinach and corn bread. |
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