22 22
YIELD
4 servings
ACTIVE
7 minutes
TOTAL
21 minutes
1 CUP PECANS
2 TBSP HONEY MUSTARD
2 TSP WATER
4 CATFISH FILLETS (6 TO 8 OZ EACH)
Heat oven to 450ºF. Line a rimmed baking pan with nonstick foil.
Finely chop pecans by hand or in food processor. Spread on a sheet of wax paper. Put honey mustard in small cup; stir in water. Brush one side of fillets with mustard mixture, then press into chopped pecans. Place on baking pan.
Bake 10 to 14 minutes until pecans are lightly toasted and fish is just cooked through.
- Stir a few drops of hot sauce into the mustard mixture.
- Use walnuts instead of pecans.
- Use tilapia fillets instead of catfish.
Roasted sweet potato wedges; sautéed turnip greens or kale
CALORIES 425 TOTAL FAT 31G SATURATED FAT 4G CHOLESTEROL 100MG SODIUM 188MG
TOTAL CARBOHYDRATES 7G DIETARY FIBER 3G PROTEIN 32G
