TLC Cooking "Pecan Catfish with Cranberry Compote"

Pecan Catfish with Cranberry Compote

Pecan Catfish with Cranberry Compote

YIELD Makes 4 servings
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Pecans add a crunchy coating rich with monounsaturated fats (the heart-protective fats).

INGREDIENTS

Cranberry Compote (recipe)
1‑1/2	cup pecans
2	tablespoons flour
1	egg
2	tablespoons water
Salt and pepper
4	catfish fillets (about 1-1/4 pounds)
2	tablespoons butter, divided

PREPARATION:

Prepare Cranberry Compote and refrigerate at least 3 hours or up to several days ahead.
Preheat oven to 425°F. Place pecans and flour in bowl of food processor; pulse just until finely chopped. Do not overprocess. Place pecan mixture in shallow dish or plate. Whisk eggs and water in another shallow dish. Sprinkle salt and pepper both sides of each fillet; dip first in egg, then in pecan mixture, pressing to make coating stick.
Place 1 tablespoon butter in 13X9-inch pan or baking dish large enough to hold fillets in single layer. Melt butter on stovetop or in oven and tilt pan to distribute evenly.
Place fillets in prepared pan. Dot with remaining 1 tablespoon butter. Bake 15 to 20 minutes or until fish begins to flake when tested with fork. Serve with Cranberry Compote.

This recipe appears in: Fish

NUTRITIONAL INFORMATION:

Serving Size:	1 pecan catfish fillet, plus 1/2 cup cranberry compote
Fiber	4 g
Carbohydrate	16 g
Cholesterol	101 mg
Saturated Fat	4 g
Total Fat	21 g
Calories from Fat	59 %
Calories	305
Protein	16 g
Sodium	97 mg

DIETARY EXCHANGE:

Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.

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