Catfish or Any Firm White Fish with Pecan Sauce
Elevate your seafood dinner with this delectable recipe for Catfish (or Any Firm White Fish) with Pecan Sauce, a perfect combination of crispy, pan-seared fish and a luscious, nutty sauce. This dish starts with golden-brown fillets of catfish, tilapia, or cod, lightly seasoned with paprika and dredged in flour for a perfectly crisp texture. The true star is the velvety pecan sauce, made by toasting chopped pecans in rich, buttery goodness, enhanced with a touch of garlic, lemon juice, and creamy indulgence. Finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, this recipe effortlessly balances savory and tangy flavors. Ready in just 30 minutes, this elegant yet easy meal pairs beautifully with rice, mashed potatoes, or sautéed vegetables, making it a crowd-pleasing weeknight dinner or an impressive choice for entertaining.
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Recipe Information
Ingredients
- 4 pieces (about 6-8 ounces each) catfish fillets (or other firm white fish, such as tilapia or cod)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 0.25 cups all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cups pecans, chopped
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges, for serving
Instructions
Pat the fish fillets dry with paper towels. Season both sides with salt, black pepper, and paprika.
Dredge each fillet lightly in all-purpose flour, shaking off any excess. Set aside on a plate.
Heat a large skillet over medium heat and add 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter has melted and the pan is hot, place the fish fillets in the skillet. Cook for 3-4 minutes on each side until golden brown and cooked through. Remove the fish from the pan and keep warm.
In the same skillet, lower the heat to medium-low and add the remaining 2 tablespoons of butter. Once melted, add the chopped pecans and cook for 2-3 minutes, stirring frequently, until fragrant and toasted.
Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly to avoid burning.
Pour in the lemon juice and heavy cream, stirring well to combine. Simmer for 2-3 minutes until the sauce thickens slightly.
Stir in the parsley and taste the sauce. Adjust seasoning with additional salt and pepper, if needed.
Return the cooked fish to the skillet, spooning the pecan sauce over the top to coat. Warm the fish in the sauce for 1-2 minutes, if needed.
Serve the fish immediately with lemon wedges on the side for an extra burst of freshness. Pair with rice, mashed potatoes, or sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.2 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
