Catfish Pecan With Lemon-Thyme-Pecan Butter

Name: Catfish Pecan With Lemon-Thyme-Pecan Butter
Prep time: 53 min
Cook time: 53 min
Total time: 53 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters butter, divided; 2 teaspoons Creole seasoning, divided; 1 large egg; 177 milliliters all-purpose flour; 8 servings Kosher salt and pepper to taste; 2 larges lemons, halved; 237 milliliters milk; 355 milliliters pecan halves, divided; 170 grams catfish, flounder, redfish, or bass fillets; 1 slice Garnishes: fresh thyme, lemon; 6 larges fresh thyme sprigs; 1 Tbsp Worcestershire sauce

Catfish Pecan With Lemon-Thyme-Pecan Butter is a pescatarian recipe with 8 servings. One portion of this dish contains around 9g of protein, 39g of fat, and a total of 433 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 53 minutes. A mixture of kosher salt and pepper, creole seasoning, egg, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Process 3/4 cup pecans, flour, and 1 teaspoon Creole seasoning in a food processor until finely ground; place pecan mixture in a large shallow bowl, and set aside.

Ingredients you will need

Creole Seasoning

Pecans

All Purpose Flour

Equipment you will use

Food Processor

Bowl

Whisk together egg and milk in a large bowl, and set aside.

Ingredients you will need

Milk

Egg

Equipment you will use

Whisk

Bowl

Sprinkle both sides of fillets evenly with remaining 1/2 teaspoon Creole seasoning.

Ingredients you will need

Creole Seasoning

Dip catfish fillets in egg mixture, draining off excess; dredge fillets in pecan mixture, coating both sides, and shake off excess.

Ingredients you will need

Catfish Fillets

Pecans

Dip

Egg

Melt 2 tablespoons butter in a large nonstick skillet over medium heat until butter starts to bubble.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Place 2 fillets in skillet, and cook 2 to 3 minutes on each side or until golden.

Equipment you will use

Frying Pan

Drain on a wire rack in a jellyroll pan, and keep warm in a 200 oven. Wipe skillet clean, and repeat procedure with remaining fillets.

Equipment you will use

Wire Rack

Frying Pan

Oven

Wipe skillet clean. Melt remaining 1/2 cup butter in skillet over high heat; add remaining 3/4 cup pecans, and cook, stirring occasionally, 2 to 3 minutes or until toasted. Squeeze juice from lemon halves into skillet; place halves cut side down in skillet. Stir in Worcestershire sauce, thyme, salt, and pepper, and cook 30 seconds or until thyme wilts and becomes very aromatic.

Ingredients you will need

Worcestershire Sauce

Butter

Pecans

Pepper

Juice

Lemon

Thyme

Salt

Equipment you will use

Frying Pan

Remove and discard lemon halves and wilted thyme.

Ingredients you will need

Lemon

Thyme

Place fish on a serving platter; spoon pecan mixture over fish.

Ingredients you will need

Pecans

Fish

Garnish, if desired.

Equipment

Ingredients

Servings:

237milliliters

butter, divided 2teaspoons

Creole seasoning, divided 1large

egg 177milliliters

all-purpose flour 8servings

Kosher salt and pepper to taste 2larges

lemons, halved 237milliliters

milk 355milliliters

pecan halves, divided 170grams

catfish, flounder, redfish, or bass fillets 1slice

Garnishes: fresh thyme, lemon 6larges

fresh thyme sprigs 1Tbsp

Worcestershire sauce

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The FitVine Wine Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.