Recipe courtesy of Jack McDavid

Pecan Coated Catfish with a Succotash of Butter Beans, Yellow Corn, Black Rice and Fresh Spinach

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  • Yield: 4 servings
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1 teaspoon olive oil

1 teaspoon minced garlic

1/2 cup diced red onion

1/2 cup diced red pepper

1 1/2 cups fresh or frozen yellow corn kernels (about 3 ears corn, see note)

1 cup cooked butter beans

1 cup cooked black rice

1 cup cooked fresh spinach, chopped and squeezed dry

3/4 cup chicken stock, reduced by half

Salt and freshly ground black pepper, to taste


1/2 cup stone ground cornmeal

1/2 cup pecans, roasted, ground (see note)

Salt and freshly ground black pepper, to taste

8 (6-ounce) catfish fillets

4 tablespoons peanut oil


  1. Heat oil. Add garlic, red onion, red pepper and corn. Saute until vegetables are softened. Add beans, rice, spinach to saute pan and cook another 2 minutes. Add stock and salt and pepper. Bring to boil. Reduce heat and simmer 2 minutes. Cool. (See Cook's Note)


  1. Mix cornmeal and pecans in bowl. Season catfish, dredge in pecan mix. Heat oil in 10-inch saute pan over high heat. Add catfish fillets and cook quickly, turning after 3 minutes (do this in batches if necessary, keeping cooked catfish warm until all fillets are done). Remove from heat and serve over succotash.
  2. To roast nuts, heat dry saute pan over medium high heat. Add nuts and roast, tossing or stirring nuts frequently. Do not walk away from pan as nuts burn in an instant. When nuts are browned, remove pan from heat and turn nuts out onto cool plate so they stop cooking immediately.

Cook’s Note

For fresh corn, cut kernels from the cob, slicing as close to the cob as possible.