Mustard and dill give this catfish its savory flavor, and the pecan crust lends a delightful crunch. You’ll have dinner on the table in no time with this dish.
—Taste of Home Test Kitchen
Takes: 20 min. • Makes: 2 servings
2 Tbsp. Dijon mustard
1 Tbsp. 2% milk
1/4 tsp. dill weed
1/2 cup ground pecans
2 catfish fillets (6 oz. each)
1. Preheat oven to 425°. In a shallow bowl, combine mustard, milk and dill. Place the pecans in another shallow bowl. Dip fillets in the mustard mixture and then the pecans. Place on a baking sheet coated with cooking spray.
2. Bake until the fish flakes easily with a fork, 10-12 minutes.
1 serving: 341 cal., 23g fat (4g sat. fat), 80mg chol., 333mg sod., 4g carb. (1g sugars, 1g fiber), 29g pro.