Pecan Crusted Catfish with Honey-Mustard Cream
Servings 4 People
Ingredients
- 4 catfish fillets 6-8 oz. each
- 1/4 c. Melted butter
- 1/4 c. Dijon mustard
- 1/2 c. pecans chopped
- Honey-Mustard Cream:
- 2 Tbsp. Shallots
- 1/4 c. White Wine
- 3/4 c. Heavy Cream
- 2 Tbsp. Dijon mustard
- 2 Tbsp. Honey
- 1/2 tsp. Salt and Pepper
- Roux or cornstarch
Instructions
- Brush the catfish fillets with a mixture of melted butter and mustard.
- Top with the pecans and place on a sheet pan.
- Bake the catfish at 425° for approximately 10 minutes depending on thickness of the catfish fillet.
- Honey-Mustard Cream:
- Sauté shallots and white wine.
- Boil in a saucepan until liquid is almost gone.
- Add cream, Dijon mustard, honey, salt, and pepper.
- Boil and thicken with roux (melted butter and flour) or cornstarch.
- Adjust the sweetness to your taste by adding more honey to make it sweeter or adding more mustard to make it less sweet.
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