Delicious Living
  • 2 tablespoons olive oil, divided
  • 4 (4- to 5-ounce) catfish fillets, skin removed, rinsed and patted dry
  • 3/4 cup finely chopped pecans
  • Chopped fresh parsley, for garnish
  • 1 lemon, cut into wedges

Pecan-Crusted Catfish

Lisa Turner | Delicious Living
  • Serves: 4 people
  • Calories per serving: 232

If you like, serve with a creamy, low-FODMAP 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.

  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 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.
  2. Place each fillet on a serving plate. Garnish with minced parsley, and serve at once with lemon wedges.

PER SERVING: 232 cal, 22g fat (12g mono, 7g poly, 2g sat), 16mg chol, 7g protein, 4g carb, 2g fiber, 13mg sodium

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