November 7, 2010

Pecan-Crusted Catfish

This is a simple and yummy way to highlight the flavor of one of my favorite fish choices; the humble catfish.

Pecan-Crusted Catfish
From: Martha Stewart Living Everyday Food: Great Food Fast cookbook

1/3 cup of yellow cornmeal
1/4 cup pecans
salt and pepper
4 skinless catfish fillets, (6 ounces each) rinsed and patted dry
4 tablespoons of vegetable oil (I used grapeseed oil, instead)
lemon wedges, for garnish

1.Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. Transfer to a large shallow container. Dredge catfish in cornmeal mixture, patting it on to coat completely.

2.Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side. Transfer to a plate; sprinkle with salt, and cover to keep warm.

3.Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired.

The Result:
This was really good and easy to make. I served this fish with a side of steamed broccoli and some roasted, seasoned acorn squash wedges. Very yummy and satisfying!

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