Pecan-Crusted Catfish
Submitted by Dyan Quesada

4 skinless catfish fillets (6 ounces each) rinsed and patted dry
4 Tbsp vegetable oil
1/4 cup pecans
1/3 cup yellow cornmeal
Ground pepper
Coarse salt

Grind cornmeal and pecans with 1 teaspoon salt and ¼ teaspoon 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.


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, (approximately 5 minutes per side.) Transfer to a plate and cover to keep warm.


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

This very quick recipe is not only healthy, but always a favorite when I serve it. It goes well with Kasha & Leeks.

* per serving: 438 calories; 32 grams fat; 28.1 grams protein; 9.9 grams carbohydrates; 1.5 grams fiber