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Nut-Crusted Catfish with Crisp Vegetable Slaw
Courtesy of The Catfish Institute
Serve With:
Rice pilaf

Fresh garden salad

Iced tea
Servings: 4
Prep Time: 15 Min.
Cook Time: 12 Min.
What you need:
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+ 3 Tbsp. butter, melted
+ 1/4 tsp. salt
+ 1/4 tsp. ground red pepper
+ 1 c. chopped pecans, almonds or peanuts
+ 4 U.S. Farm raised catfish fillets (about 6 oz. each)

Crisp Vegetable Slaw:
+ 1 c. red bell pepper, thinly sliced
+ 2/3 c. snow peas, thinly sliced
+ 1/4 c. sliced pitted ripe olives
+ 1/4 c. thinly sliced green onions
+ 2 tsp. minced jalapeño pepper
+ 2 Tbsp. chopped parsley
+ 2 Tbsp. rice or white vinegar
What to do:
1. Preheat oven to 425°F.
2. Coat a large baking sheet with nonstick cooking spray.
3. In a small bowl, combine butter, salt and red pepper. Coat both sides of each fillet with seasoned butter. On the prepared baking sheet, place fillets flat side down. Sprinkle tops with nuts. Bake until golden browned and opaque in the center, 10 to 12 min., depending on size. Serve with Crisp Vegetable Slaw.

Crisp Vegetable Slaw:
1. In a bowl, combine sliced red bell pepper, sliced snow peas, sliced pitted ripe olives, and sliced green onions (scallions), chopped parsley, jalapeño and rice or white vinegar. YIELDS: 2 cups
Nutritional information:
Calories: 519;   Total Fat: 42g;   Total Carbs: 10g;   Protein: 29g;   Sodium: 403mg;