Catfish with Spicy Tomato Sauce and Pecans
Dive into a bold and flavorful culinary journey with this Catfish with Spicy Tomato Sauce and Pecans recipe—a delightful fusion of Southern charm and vibrant spice. Perfectly seasoned catfish fillets are pan-seared to golden perfection, then nestled into a rich, tangy tomato sauce infused with aromatic garlic, a touch of heat from red chili flakes, and a subtle sweetness from honey. The dish is elevated with a unique topping of toasted, chopped pecans that add a satisfying crunch and earthy depth. Finished with fresh parsley and a squeeze of lemon, this dish is as visually stunning as it is delicious. Ready in just 45 minutes, it’s a perfect weeknight dinner and pairs beautifully with rice, crusty bread, or sautéed greens for a complete and satisfying meal.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 1 tablespoon tomato paste
- 0.5 teaspoon red chili flakes
- 1 teaspoon honey
- 0.5 cup pecans, toasted and roughly chopped
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges
Instructions
Pat the catfish fillets dry with paper towels. Season both sides of the fillets with salt, black pepper, and paprika.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the catfish fillets to the pan and cook for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove the fillets from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the finely diced onion and sauté for 3-4 minutes, or until softened and translucent.
Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Stir in the canned diced tomatoes (with their juices), tomato paste, and red chili flakes. Bring the mixture to a simmer and let it cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the honey to balance the heat of the chili flakes. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Return the cooked catfish fillets to the skillet, nestling them into the tomato sauce. Spoon some of the sauce over the fillets and let everything simmer together for 3-4 minutes to combine the flavors.
Sprinkle the toasted, chopped pecans and fresh parsley over the top of the fish and sauce.
Serve the catfish with spicy tomato sauce immediately, accompanied by lemon wedges for squeezing over the top. This dish pairs beautifully with rice, crusty bread, or sautéed greens.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 3192 mg | 139% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 29.2 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2823 mg | 60% | |
*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.
