If you like, serve with a creamy, low-FODMAP remoulade.
REMOULADE:
- 2 tablespoons organic canola mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup (no sugar or HFCS added)
- 1/8 teaspoon cayenne pepper
- 1 tablespoon capers, chopped
- 1 1/2 teaspoons dried tarragon
Combine all remoulade ingredients in a small bowl; stir to mix well.
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Pecan-Crusted Catfish
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Instructions
- Preheat oven to 450°. Rub 1 tablespoon olive oil into catfish fillets. Sprinkle with salt and pepper (use cayenne pepper if desired). Coat a 9x13-inch baking dish with remaining 1 tablespoon oil. Arrange fish in baking dish and top with pecans, pressing gently. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 5-10 minutes, or until cooked through.
- Place each fillet on a serving plate. Garnish with minced parsley, and serve at once with lemon wedges.
Recipe Notes
Nutrition Facts
Pecan-Crusted Catfish
Amount Per Serving
Calories 232
Calories from Fat 198
% Daily Value*
Total Fat 22g
34%
Saturated Fat 2g
10%
Polyunsaturated Fat 7g
Monounsaturated Fat 12g
Cholesterol 16mg
5%
Sodium 13mg
1%
Total Carbohydrates 4g
1%
Dietary Fiber 2g
8%
Protein 7g
14%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 232 cal, 22g fat (12g mono, 7g poly, 2g sat), 16mg chol, 7g protein, 4g carb, 2g fiber, 13mg sodium
