Pecan-Crusted Catfish with Zesty Tartar Sauce
- 4 catfish fillets (about 4 ounces each), rinsed
- 2 tablespoons low-fat buttermilk
- 2 slices light whole-wheat bread (lowest sodium available), coarsely torn
- 2 medium green onions, thinly sliced
- 3 tablespoons chopped pecans
- 1/2 teaspoon salt-free lemon pepper
- 1/2 cup fat-free sour cream
- 2 tablespoons dill pickle relish
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon dried dillweed, crumbled
- Put the fish in a single layer in a large shallow dish.
- Drizzle the top side with half the buttermilk, spreading to cover.
- Turn the fish over and repeat with the remaining buttermilk.
- Cover and refrigerate for 10 minutes to 1 hour, turning occasionally.
- Preheat the oven to 400F.
- In a food processor or blender, process the bread for 5 to 10 seconds to make soft crumbs.
- In a shallow dish, stir together the bread crumbs, green onions, pecans, and lemon pepper.
- Drain the fish, discarding the buttermilk.
- Add the fish to the bread-crumb mixture, turning to coat.
- Using your fingertips, gently press the mixture so it adheres to the fish.
- Reserve any remaining bread-crumb mixture.
- Transfer the fish to a nonstick baking sheet.
- Sprinkle with the reserved bread-crumb mixture.
- Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork.
- Meanwhile, in a small bowl, whisk together the tartar sauce ingredients.
- Cover and refrigerate until serving time.
- Serve with the fish.
- (Per serving)
- Calories: 212
- Total fat: 7.0g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 2.0g
- Monounsaturated: 3.0g
- Cholesterol: 71mg
- Sodium: 224mg
- Carbohydrates: 14g
- Fiber: 3g
- Sugars: 6g
- Protein: 22g
- Calcium: 102mg
- Potassium: 586mg
- 1 starch
- 3 lean meat
catfish fillets, lowfat buttermilk, bread, green onions, pecans, salt, sour cream, dill pickle, lemon zest, lemon juice
Taken from www.epicurious.com/recipes/food/views/pecan-crusted-catfish-with-zesty-tartar-sauce-392004 (may not work)