Pecan-Crusted Catfish
  • 2tablespoons olive oil, divided
  • 4 (4- to 5-ounce) catfish fillets, skin removed, rinsed and patted dry
  • 3/4cup finely chopped pecans
  • Chopped fresh parsley, for garnish
  • 1 lemon, cut into wedges
  1. Preheat oven to 450°. Rub 1 tablespoon olive oil into catfish fillets. Sprinkle with salt and pepper (use cayenne pepper if desired). Coat a 9×13-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.
  2. 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