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.