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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Catfish And Pecans

Date Added: January 27, 2013

Ingredients:

2 Pounds Catfish
1 Teaspoon Salt
1 Cup All-Purpose Flour
1/4 Teaspoon Red Pepper crushed
1 Teaspoon Lemon rind grated
1/2 Cup Butter (1/4 stick) cut into 6 pieces
1/4 Cup Pecan chopped
1 Tablespoon Lemon Juice depending on the
1 Tablespoon Worcestershire Sauce recommended (1-2)
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Directions:

1. Make pecan sauce by combining 1/4 C butter, chopped pecans, lemon juice and Worcestershire sauce and blend well.

2. Combine flour, salt, pepper, lemon rind. Roll fillets in mixture, coating well.

3. Melt 1/4 C butter in large skillet. Brown fillets over medium heat until light brown; turn once to brown both sides.

4. Place fillets in well-greased 12X8X2 baking dish.

5. Sprinkle pecan butter sauce over fillets. Sprinkle with additional chopped pecans if desires.

6. Bake uncovered at 350 degrees for 12 minutes or until fish flakes easily when tested with a fork.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Fish, Butter, Gluten, Sulfites, Malt, Fructose Malabsorption, Pecan, Citric Acid allergies.
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