Catfish With Pecans Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
CATFISH
6: Catfish fillets, 6 oz.
10 ounce: Flour,
8 ounce: Pecans,
3 tbsp: Vegetable oil or butter,
SAUCE
1 large: Cucumber, peeled, seeded and
Salt and pepper to taste,
Finely diced,
5: Plum tomatoes, peeled,
1/8 tsp: Vanilla extract,
Seeded and finely diced,
Directions:
Prepare the sauce by bringing cream, cucumber and vanilla to a boil.
Reduce slightly. Whisk in butter one piece at a time. Season with
salt and pepper. Add tomatoes. Set aside.
Grind pecans and flour in food processor to make "Pecan Meal". Dredge
fillets in meal and saute in non-stick pan over high heat until done
and nice color. Spoon sauce onto warm plates. Arrange fillets on
pool of sauce. Garnish with lemon slices.
Serves 6.
January/February 1993 issue of Louisiana Conservationist Published by
the Louisiana Department of Wildlife and Fisheries P.O. Box 98000
Baton Rouge, LA 70898-9000
Submitted By FRED TOWNER On 10-12-94
Source from luhu.jp
Reduce slightly. Whisk in butter one piece at a time. Season with
salt and pepper. Add tomatoes. Set aside.
Grind pecans and flour in food processor to make "Pecan Meal". Dredge
fillets in meal and saute in non-stick pan over high heat until done
and nice color. Spoon sauce onto warm plates. Arrange fillets on
pool of sauce. Garnish with lemon slices.
Serves 6.
January/February 1993 issue of Louisiana Conservationist Published by
the Louisiana Department of Wildlife and Fisheries P.O. Box 98000
Baton Rouge, LA 70898-9000
Submitted By FRED TOWNER On 10-12-94
Source from luhu.jp