Serves: 6
Serving size: 1 fillet
Calories per serving: 292
My grandfather is from New Orleans, and one of his favorite dishes is fried fish and grits. It is only fitting that I re-create the delectable taste of his favorite dish in a healthier version, because he is my inspiration for being a chef. Early on in my attempts to change my eating habits, I figured out the best way to achieve the “fried fish” effect without the deep-frying and calories. By incorporating healthy nuts with the perfect spice blend and other flavor enhancements, I cracked the code with this recipe. Get ready for some true Southern hospitality.
This recipe works with just about any type of fish. If catfish is not your cup of tea, then swap it out for halibut, cod, red snapper, swordfish, or salmon.
¾ cup finely chopped pecans
⅓ cup grated Parmigiano Reggiano cheese
4 tablespoons Bayou Cajun Spice Blend, divided (here; you can reduce this amount if you have sensitivity to heat)
2 tablespoons chopped fresh parsley
1 tablespoon lemon zest
1 tablespoon plus 1 teaspoon olive oil, divided
6 (5-ounce) catfish fillets, deboned
Lemon wedges, for garnish
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
In a large bowl, combine the pecans, cheese, 3 tablespoons Bayou Cajun Spice Blend, parsley, lemon zest, and 1 tablespoon of the olive oil.
Place catfish fillets on the lined baking sheet. Brush the fillets with the remaining teaspoon of olive oil and rub in 1 tablespoon of the Bayou Cajun Spice Blend. Massage the oil and spice on both sides of the fish.
Spread the pecan crust liberally over the top of each piece of fish.
Bake for 15 minutes, or until the crust is dark golden and the fish is flaky and moist. Serve with lemon wedges.