It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pecan Crusted Catfish

Source: dLife

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

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 24.5 Fat, 0.5 Vegetables, 3.1 Meat, 0.0 Other Carbs, 0.8 Starch, 0.1 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.
Powered by ESHA

Servings

Ingredients

Fish 32.0
32 oz catfish fillets (wild) 2.0
2 tbsp olive oil 1.0
1 tbsp unsalted butter 1.0
1 cup chopped pecans 0.5
0 1/2 cup yellow cornmeal 0.5
0 1/2 cup white all purpose flour 3.0
3 tbsp chopped parsley 0.25
0 1/4 tsp powdered garlic 0.25
0 1/4 tsp chili powder 1.0
1 pinch black pepper 1.0
1 pinch salt 1.0
1 each canola cooking spray

Sauce 2.0
2 tbsp olive oil 2.0
2 each medium garlic cloves 2.0
2 cup canned unsalted diced tomatoes 0.5
0 1/2 cup fresh mushroom slices 1.0
1 tbsp fresh sage 1.0
1 tbsp cooking sherry

Directions

Preheat oven to 350 degrees F.
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.
In a large pan, melt the oil and butter over medium heat.
Coat each fillet in the cornmeal mixture, then place in the pan.
Lightly brown or pan sear both sides of each fillet then immediately remove from pan and place on the cooking spray coated cookie sheet.
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.
Meanwhile, heat the olive oil in a sauté pan and cook the garlic for 1 minute.
Add the canned tomatoes, mushrooms, fresh sage, and sherry.
Sauté, stirring occasionally, for 5 minutes.
Season to taste with salt and freshly ground black pepper.
Spoon some of the sauce onto each place, then place a prepared fish fillet on top of the sauce.