Nut-Crusted Catfish with Crisp Vegetable Slaw

Recipe courtesy of The Catfish Institute.

Recipe Ingredients:

Crisp Vegetable Slaw:
1 cup red bell pepper, thinly sliced
2/3 cup snow peas, thinly sliced
1/4 cup sliced pitted ripe olives
1/4 cup thinly sliced green onions
2 teaspoons minced jalapeño pepper
2 tablespoons chopped parsley
2 tablespoons rice or white vinegar

Nut-Crusted Catfish:
3 tablespoons butter, melted
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 cup chopped pecans, almonds or peanuts
4 U.S. Farm raised catfish fillets (about 6 ounces each)

Cooking Directions:

1. For Crisp Vegetable Slaw: In a bowl, combine sliced red bell pepper, sliced snow peas, sliced pitted ripe olives, and sliced green onions (green onions), chopped parsley, jalapeño and rice or white vinegar. Cover and chill until ready to serve. Makes 2 cups.
2. Preheat oven to 425°F (220°C). Coat a large baking sheet with nonstick cooking spray.
3. For Nut-Crusted Catfish: In a small bowl, combine butter, salt and red pepper. Coat both sides of each fillet with seasoned butter.
4. On the prepared baking sheet, place fillets flat side down. Sprinkle tops with nuts.
5. Bake until golden browned and opaque in the center, 10 to 12 minutes, depending on size. Serve with Crisp Vegetable Slaw.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 519; Total Fat: 42g; Total Carbs: 10g; Protein: 29g; Sodium: 403mg.

Recipe and photograph provided courtesy of The Catfish Institute.