Catfish with Pecans

posted by Sue Freeman 05-31-98 4:14 PM 

Catfish with Pecans 

6 Catfish fillets - 6 oz. 
8 oz Pecans 
10 oz Flour 
3 tb Vegetable oil or butter 

1 lg Cucumber, peeled, seeded and 
Finely diced 
1/8 ts Vanilla extract 
Salt and pepper to taste 
5 Plum tomatoes, peeled, seeded and finely diced 

Prepare the sauce by bringing cream, cucumber and vanilla to a boil. Reduce slightly. Whisk in butter 
one piece at a time. Season with salt and pepper. Add tomatoes. Set aside. 

Grind pecans and flour in food processor to make "Pecan Meal". Dredge fillets in meal and sauté in 
non-stick pan over high heat until done and nice color. Spoon sauce onto warm plates. 

Arrange fillets 
on pool of sauce. Garnish with lemon slices. 

Serves 6. 

January/February 1993 issue of Louisiana Conservationist Published by the Louisiana Department of 
Wildlife and Fisheries P.O. Box 98000 Baton Rouge, LA 70898-9000 

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