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Pecan Crusted Catfish
Source: dLife

A spicy catfish coated with a crunchy pecan and chile crust.

Rating:
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 422.9
Total Carbs 16.8 g
Dietary Fiber 2.8 g
Sugars 2.4 g
Total Fat 24.5 g
Saturated Fat 4.1 g
Unsaturated Fat 5.7 g
Potassium 577.4 mg
Protein 33.0 g
Sodium 140.3 mg
Dietary Exchanges
4 Fat , 1/2 Vegetables , 3 1/2 Meat , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Fish
32 oz  catfish fillets (wild)
2 tbsp  olive oil
1 tbsp  unsalted butter
1 cup  chopped pecans
0 1/2 cup  yellow cornmeal
0 1/2 cup  white all purpose flour
3 tbsp  chopped parsley
0 1/4 tsp  powdered garlic
0 1/4 tsp  chili powder
1 pinch  black pepper
1 pinch  salt
1 each  canola cooking spray

Sauce
2 tbsp  olive oil
2 each  medium garlic cloves
2 cup  canned unsalted diced tomatoes
0 1/2 cup  fresh mushroom slices
1 tbsp  fresh sage
1 tbsp  cooking sherry
Directions
  1. Preheat oven to 350 degrees F.
  2. Place the chopped pecans, cornmeal, flour, parsley, garlic powder, ancho chile powder, salt, and freshly ground black pepper in a wide, shallow bowl or plate for dipping.
  3. In a large pan, melt the oil and butter over medium heat.
  4. Coat each fillet in the cornmeal mixture, then place in the pan.
  5. Lightly brown or pan sear both sides of each fillet then immediately remove from pan and place on the cooking spray coated cookie sheet.
  6. Place the fish fillets on the cookie sheet in the oven and allow the fish to finish cooking in the oven for 5 minutes. Make sure not to overcook.
  7. Meanwhile, heat the olive oil in a sauté pan and cook the garlic for 1 minute.
  8. Add the canned tomatoes, mushrooms, fresh sage, and sherry.
  9. Sauté, stirring occasionally, for 5 minutes.
  10. Season to taste with salt and freshly ground black pepper.
  11. Spoon some of the sauce onto each place, then place a prepared fish fillet on top of the sauce.

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