Pecan-Crusted Catfish

Name: Pecan-Crusted Catfish
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Southern
Ingredients: 340 grams catfish fillets each); 2 Tbsps Dijon mustard; 0 teaspoons dill weed; 0 teaspoons dill weed; 1 Tbsp 2% milk; 50 grams ground pecans

Need a gluten free, primal, and pescatarian main course? Pecan-Crusted Catfish could be an excellent recipe to try. This recipe serves 2. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 346 calories, 31g of protein, and 23g of fat. A mixture of milk, dijon mustard, dill weed, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes about 20 minutes. Users who liked this recipe also liked Pecan-Crusted Catfish, Cajun Pecan-crusted Catfish, and Cajun Pecan-crusted Catfish.

Instructions

In a shallow bowl, combine the mustard, milk and dill.

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Mustard

Dill

Milk

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Bowl

Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans.

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Mustard

Pecans

Dip

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Bowl

Place on a baking sheet coated with cooking spray.

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Cooking Spray

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Baking Sheet

Bake at 425° for 10-12 minutes or until fish flakes easily with a fork.

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Fish

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Oven

Equipment

Bowl

Baking Sheet

Oven

Ingredients

Servings:

340grams

catfish fillets each)2Tbsps

Dijon mustard 0teaspoons

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Catfish. 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. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "