Thursday, June 12, 2014
Cracker Barrel's Pecan Crusted Catfish
*Adapted from the Wholesome Fixins Menu at Cracker Barrel.
Prep: 30 minutes
4 5oz boneless, skinless catfish filets (tilapia works well too)
1 tsp olive oil
for creole marmalade:
2 Tbsp orange marmalade
1/4 tsp dijon mustard
dash of creole/cajun seasoning
for pecan crumble:
2 tsp olive oil
1/2 cup Panko seasoned bread crumbs
1/4 cup chopped pecans
4 cloves garlic, finely chopped
2 Tbsp fresh parsley, coarsely chopped
1/4 tsp creole/cajun seasoning
1. Prepare pecan crumble: In a small skillet, heat olive oil. Add bread crumbs and cook until golden brown, then add the pecans and garlic, lightly sautéing. Add parsley and seasoning and mix together.
2. Preheat oven to 400 degrees.
3. Spray cast iron skillet (or other oven-safe skillet) with nonstick spray and heat with olive oil. When sizzling hot, add catfish and cook until golden on bottom--about 2 minutes. Gently turn fish with flat spatula, and even brush each filet with 1/2 Tbsp creole marmalade. Lightly pat fish with pecan crumble and place skillet in hot oven until crumble is golden brown.
4. Serve immediately.