Memphis Pecan Crusted Catfish

Total Time:
1 hr
Prep:
25 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Breading:
  • Olive oil
  • 1 cup chopped pecans
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 3 tablespoons Italian flat-leaf parsley, chopped
  • 4 (8 ounce) catfish fillets
  • Salt and ground black pepper
  • Sauce:
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups diced, canned tomatoes
  • 1 tablespoon sage, chopped
  • Salt and ground black pepper
  • Mustard Greens:
  • 1/2 cup olive oil
  • 1 pound chopped mustard greens
  • 1/2 cup water
  • Salt and ground black pepper
Directions

Preheat oven to 350 degrees F.

Heat a saute pan with olive oil. For the breading, in a wide shallow bowl, combine the pecans, cornmeal, flour, parsley, salt, and pepper. Dredge each fillet in the breading mixture and place in saute pan. Pan sear each side of the fillet. Finish the cooking of the fillets in the oven for 3 to 5 minutes.

In a medium saute pan, heat the olive oil. Saute the minced garlic until translucent. Add tomatoes and sage. Simmer for 5 minutes. Season with salt and black pepper, to taste.

In a large saute pan, heat the olive oil. Add the greens and let saute for 3 minutes. Add water and braise greens until tender. Season with salt and black pepper, to taste.

For the presentation, spoon the sauce onto each plate. Place each fish fillet on top of the sauce. Serve with the mustard greens and enjoy!

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