| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish dishes, From hard c |
4 |
Servings |
INGREDIENTS
| 4 |
|
Catfish Fillet; About 1 1/2 Lb. |
| 3 |
tb |
Dijon Mustard |
| 2 |
tb |
Milk |
| 1 |
c |
Ground Pecans |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Rinse fish and pat dry. In small bowl, combine mustard and milk. Spoon half
of the mustard mixture over one side of fillets. Top with half of the
ground pecans. Place fillets coating-side down on baking sheet coated with
no-stick cooking spray. Spoon remaining mustard mixture over exposed side
of fillets; top with remaining ground pecans. Bake in a 500 degree oven for
10 to 12 minutes or until fish flakes easily when tested with fork.
NOTES : Catfish never tasted better! These sweet and mild fillets have a
tangy, crisp crust.
Recipe by: Dierberg's Home Economists
Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr
05, 1998
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”