Catfish And Okra With Pecan Butter Sauce Recipes

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PECAN-CRUSTED CATFISH WITH SPICY CREAM SAUCE



Pecan-Crusted Catfish with Spicy Cream Sauce image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Four 4-ounce catfish fillets
Kosher salt and freshly ground black pepper
2/3 cup cornmeal
1/2 cup pecans
1/4 cup flour
1/2 cup milk
1 egg
1/4 cup vegetable oil
2 chunks yellow onion (about 1/4 small onion total)
1 clove garlic, smashed
1/2 cup chicken stock
1/2 cup white wine
1 tablespoon steak sauce
Juice of 1/2 lemon (about 3 tablespoons)
3 tablespoons sour cream
3 tablespoons unsalted butter
Rice or mashed potatoes, for serving

Steps:

  • For the pecan-crusted catfish: Preheat the oven to 375 degrees F. Sprinkle the fish with salt and pepper and set aside. Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs. Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate. Be sure to sprinkle salt and pepper on each part of the breading station. Dip the fish in the flour, then the egg, then the cornmeal mixture. Heat the oil in a large oven-safe saute pan over medium heat. Brown the coated catfish until golden on one side, about 3 minutes. Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick).
  • For the spicy cream sauce: Place the onions and garlic with the stock, wine and 1/2 cup water in a small saucepan. Boil and reduce for 5 minutes, gently pressing on the onions and garlic to release the flavors. Remove the onion and garlic and discard. Turn down the heat to low and whisk in the steak sauce and lemon juice, then the sour cream. Allow to cook and reduce 2 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, allowing the sauce to thicken slightly. (Place back on the heat for 10 seconds if needed to keep the temperature high enough.)

CATFISH AND OKRA WITH PECAN BUTTER SAUCE



Catfish and Okra with Pecan Butter Sauce image

Categories     Fish     Nut     Tomato     Vegetable     Roast     Quick & Easy     Dinner     Pecan     Seafood     Okra     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

1 (10-oz) package frozen whole baby okra, thawed and rinsed
12 oz grape tomatoes (2 cups)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (1/2-lb) catfish fillets
2 teaspoons Old Bay seasoning
1 (10-oz) package frozen corn, thawed
3/4 stick (6 tablespoons) unsalted butter
1/2 cup pecans (2 oz), coarsely chopped
1 teaspoon fresh lemon juice
Garnish: lemon wedges

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 500°F.
  • Toss okra and tomatoes with oil, salt, and pepper in a bowl. Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst, about 10 minutes.
  • Meanwhile, pat fillets dry and arrange in another large shallow baking pan. Sprinkle both sides with 1 1/2 teaspoons (total) Old Bay seasoning.
  • When tomato skins begin to burst, add corn to vegetables in lower third of oven and put fish in upper third of oven. Roast fish and vegetables until fish is just cooked through, about 10 minutes.
  • While fish roasts, melt butter in a 10-inch heavy skillet over moderate heat, then add pecans and remaining 1/2 teaspoon Old Bay seasoning. Cook, stirring occasionally, until nuts are golden and butter is deep golden, about 3 minutes. Remove from heat and stir in lemon juice. Serve fish over vegetables and top with sauce.

PECAN COATED CATFISH WITH A SUCCOTASH OF BUTTER BEANS, YELLOW CORN, BLACK RICE AND FRESH SPINACH



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

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

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

Steps:

  • 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)
  • 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.
  • 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.

SAUTEED CATFISH FILLETS WITH PECAN BUTTER SAUCE



Sauteed Catfish Fillets with Pecan Butter Sauce image

Categories     Fish     Sauté     Mardi Gras     Pecan     Gourmet

Yield Serves 6

Number Of Ingredients 11

all-purpose flour seasoned with salt and pepper for dredging the fish
1 large egg
3 tablespoons water
six 6- to 8-ounce catfish fillets
about 1/3 cup vegetable oil for sautéing the fish
1/4 cup minced onion
1 garlic clove, minced
3/4 stick (6 tablespoons) unsalted butter
1/2 cup pecans, toasted lightly and chopped fine
1 tablespoon fresh lemon juice plus 6 lemon wedges for garnish
Tabasco to taste

Steps:

  • Have ready in separate shallow dishes the flour, and the egg beaten with the water. Dredge each catfish fillet in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the flour again, shaking off the excess. Transfer the fish as it is coated to a wax paper-lined baking sheet. In a large skillet heat 2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the fish in batches, adding the remaining oil as necessary, for 2 to 3 minutes on each side, or until it just flakes. Transfer the fish to paper towels to drain and keep it warm, covered.
  • In a skillet cook the onion and the garlic in the butter over moderately low heat, stirring, until they are softened, add the pecans, and cook the mixture over moderately high heat, swirling the skillet, until the butter is browned and the pecans are toasted well. Stir in the lemon juice, the Tabasco, and salt and pepper to taste. Divide the fish among 6 heated plates, spoon the butter sauce over it, and garnish each serving with a lemon wedge.

CATFISH WITH BROWN BUTTER-PECAN SAUCE



Catfish with Brown Butter-Pecan Sauce image

My husband is from the Midwest and grew up eating fried catfish. This dish is one of his favorites, and yet the rich, toasty pecans and tangy citrus are a perfect complement to any fish. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
4 catfish fillets (6 ounces each)
6 tablespoons butter, divided
3/4 cup chopped pecans
2 teaspoons grated lemon zest
2 teaspoons lemon juice
Lemon wedges

Steps:

  • In a shallow dish, combine the flour, salt, cayenne and pepper. Add catfish, one fillet at a time, and turn to coat. In a large skillet, heat 2 tablespoons butter over medium-high heat, add fillets. Cook until fish just begins to flake easily with a fork, 2-4 minutes on each side. Remove fish to a serving platter and keep warm., In the same skillet, melt remaining butter. Add pecans and cook over medium heat until toasted, about 2-3 minutes. Stir in lemon zest and juice. Serve with fish and lemon wedges.

Nutrition Facts : Calories 574 calories, Fat 46g fat (15g saturated fat), Cholesterol 125mg cholesterol, Sodium 507mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 3g fiber), Protein 30g protein.

CATFISH WITH PECAN BUTTER



Catfish with Pecan Butter image

-Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 19

1 cup butter, softened
1/2 cup chopped pecans, toasted
1 teaspoon lemon juice
Dash hot pepper sauce
2 eggs, lightly beaten
1 cup milk
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
6 catfish fillets (6 ounces each)
Oil for frying
Lemon wedges

Steps:

  • In a food processor, combine the butter, pecans, lemon juice and pepper sauce; cover and process until smooth. Set aside., In a shallow dish, combine the eggs and milk. In another shallow dish, combine the cornmeal, flour and seasonings. Dip fillets in egg mixture, then coat with the flour mixture., In a large skillet, heat 1/4 in. oil over medium heat. Fry fillets in batches for 5-6 minutes on each side, or until fish flakes easily with a fork. Remove from the skillet and keep warm. Serve with pecan butter and lemon wedges.

Nutrition Facts :

CATFISH WITH PECAN BROWN BUTTER



Catfish With Pecan Brown Butter image

Catfish fillets are sauced with a lemony pecan brown butter and served with grits and greens for a wonderfully satisfying & quick down-home Southern meal. Quick, Soft, Sexy Grits #133161 are a perfect accompaniment to this catfish. Use a mix of greens for the vegetable dish, selecting your favorites such as kale, collards, escarole, mustard, Swiss Chard and beet greens; kale and collards will take slightly longer to cook. Simply pile greens in to a sauce pan with butter and small amount of water, cover and cook over high until wilted and tender, 2 - 3 minutes. Drain and keep warm. Point up the lemony and nutty flavors in this catfish dish by serving a full-bodied but bright Pinot Gris.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons unsalted butter
4 (6 ounce) catfish fillets
salt
fresh ground pepper
1 pinch cayenne pepper
1/3 cup all-purpose flour
1/2 cup pecans, halved lengthwise
1 finely grated lemon, zest of
2 teaspoons fresh lemon juice
lemon wedge, for serving

Steps:

  • Melt 2 tablespoons of the butter in a large skillet. Season the catfish fillets with salt and pepper and the cayenne. Coat the catfish fillets lightly with flour, then add them to the skillet and cook over moderately high heat, turning once, until golden brown on both sides and cooked though, about 10 minutes. Transfer the catfish fillets to a platter; tent with foil and keep warm.
  • Melt the remaining 4 tablespoons of butter in the skillet. Add the pecans and cook over moderately high heat, until the pecans and butter are browned and fragrant, about 3 minutes. Stir in the lemon zest and juice and season with salt. Spoon the pecan butter over the catfish fillets and serve immediately with lemon wedges.

CATFISH OR ANY FIRM WHITE FISH WITH PECAN SAUCE



Catfish or Any Firm White Fish With Pecan Sauce image

Although the original recipe calls for catfish, I've found you can use any firm, white fish in this recipe. Originally posted by Cynthia Holliday in Be Our Guest cookbook, but I've changed it a bit. The 2 hour soaking time is not included in prep or cook time.

Provided by breezermom

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

8 catfish fillets, farm-raised (about 3 lbs)
1 cup milk
3/4 cup pecans, coarsely chopped
1/4 cup butter, melted
1/2 cup green onion, chopped
1 cup all-purpose flour
1 teaspoon paprika
3/4 teaspoon salt
1/3 teaspoon garlic powder
1/3 teaspoon onion powder
1/3 teaspoon ground red pepper
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 cup butter, divided
1/4 cup fresh lime juice

Steps:

  • Combine the catfish fillets and milk in a large dish; cover and chill for 2 hours.
  • Cook the pecans in 1/4 cup melted butter in a large skillet over medium heat, stirring constantly for 5 minutes; add the green onions, and cook 2 additional minutes. Remove the mixture from the skillet; set aside.
  • Combine the flour, paprika, salt, garlic powder, onion powder, ground red pepper, ground white pepper, black pepper, dried thyme, and dried oregano. Dredge the fillets in the flour mixture.
  • Melt 1/4 cup butter in a skillet over medium-high heat. (Unless your stove runs hot, then reduce to medium) Add 4 fillets, and cook 3 minutes on each side or until browned. (You are just browning the fillets, they shouldn't be flaky yet). Remove fillets to a 4 quart shallow baking dish. Repeat the procedure with the remaining 1/4 cup butter and fillets.
  • Pour the lime juice over the fillets and top with the pecan mixture. Bake at 350 degrees for 10 to 15 minutes or until the fish flakes easily.

CAJUN CATFISH SUPREME



Cajun Catfish Supreme image

I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, but delicious way of preparing catfish.

Provided by Lu

Categories     Seafood     Fish     Catfish

Time 2h15m

Yield 6

Number Of Ingredients 9

1 ½ pounds catfish fillets, cut in strips
2 teaspoons Cajun-style blackened seasoning
4 tablespoons mayonnaise
½ cup butter
1 cup sliced fresh mushrooms
½ cup chopped fresh parsley
1 cup sliced green onions
1 pound small, peeled shrimp
2 (10.75 ounce) cans condensed cream of shrimp soup

Steps:

  • Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
  • In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
  • In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes.

Nutrition Facts : Calories 483.9 calories, Carbohydrate 9.6 g, Cholesterol 225.4 mg, Fat 34 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 15.7 g, Sodium 1290.5 mg, Sugar 1.3 g

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