Pecan-Crusted Catfish With Remoulade

2 tablespoons olive oil, divided

4 4- to 5-ounce catfish fillets, skin removed, rinsed and patted dry

3/4 cup finely chopped pecans

2 tablespoons canola mayonnaise

2 tablespoons Dijon mustard

2 tablespoons ketchup

1/8 teaspoon cayenne pepper

1 tablespoon capers, chopped

1 1/2 teaspoons dried tarragon

1 shallot, minced

Minced fresh parsley, for garnish

1. Preheat oven to 450 degrees. 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. While fish is baking, in a small bowl, combine mayonnaise, mustard, ketchup, cayenne pepper, capers, tarragon, and shallots; stir to mix well.
3. Place each fillet on a serving plate. Top with sauce, garnish with minced parsley, and serve at once.

PER SERVING (with 1 tablespoon sauce): 350 cal, 69% fat cal, 28g fat, 3g sat fat, 67mg chol, 23g protein, 5g carb, 2g fiber, 241mg sodium

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