Baked Catfish Pecan Meuniere and Spicy Sauteed Greens
Baked Catfish Pecan Meuniere combines the comforting flavors of the South with a touch of elegance. This delightful recipe takes tender catfish fillets, coats them in a crunchy pecan crust, and bakes them to golden perfection—all while keeping things light and flavorful. Inspired by the classic French meuniere style, with a buttery, lemony sauce.
Servings: 2
Ingredients
Catfish
- Cooking spray
- 1 cup pecans
- Salt and freshly ground black pepper to taste
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon cayenne pepper or to taste
- 1/4 cup all-purpose flour
- 1 large egg
- 1 tablespoon milk
- 2 (6-8 ounce) catfish fillets rinsed and patted dry
Meuniere Sauce
- 1/2 cup light butter
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- Hot sauce to taste
- 2 tablespoons chopped parsley plus more for garnish plus more for garnish
Greens
- 2 tablespoons olive oil or vegetable oil
- 1-2 bunches Swiss chard or other greens such as kale, turnip, collard greens or spinach, cut into strips or coarsely chopped if greens are large
- 3 cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon red wine vinegar or to taste
- Salt and freshly ground black pepper to taste
Instructions
Catfish
- Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.
- Combine pecans, salt, pepper, Cajun seasoning and cayenne in a mini food processor. Process until finely chopped. Transfer to a plate.
- Place flour on another plate. Season with salt and black pepper. Whisk egg and milk together in a bowl.
- Dredge catfish in flour mixture, shaking off excess. Dip in egg mixture, then into pecan - spice mixture. Place on the prepared baking dish and spray with cooking spray.
- Bake for 18 to 20 minutes or until fish easily flakes with a fork.
Meuniere Sauce
- Combine light butter, lemon juice, Worcestershire and hot sauce in a small saucepan. Heat over low heat until butter is melted. Stir in parsley.
Greens
- Heat oil in a skillet or saute pan over medium-high heat. Add the greens in large handfuls. Use tongs to toss the greens around, adding more fresh green ones as the ones in the pan wilt.
- Add the garlic, cook briefly until fragrant (15 seconds), then add crushed red pepper flakes, vinegar and salt and black pepper to taste.
- Serve fish over greens. Drizzle with butter sauce.
Notes
MAKE AHEAD:
- Catfish can be assembled 1 day ahead of time.
- Refrigerate until needed, then bake as directed.
- Meuniere sauce can be made 1 day ahead of time. Gently reheat on the stovetop.
- The greens can be made 1-2 days ahead of time and refrigerated. Reheat in the microwave.
Nutrition
Serving: 1 | Calories: 914kcal | Carbohydrates: 29g | Protein: 15g | Fat: 86g | Saturated Fat: 27g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 41g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 424mg | Potassium: 1017mg | Fiber: 9g | Sugar: 5g | Vitamin A: 12050IU | Vitamin C: 55mg | Calcium: 190mg | Iron: 7mg