Pecan-Crusted Catfish with Crisp Vegetable Slaw
4 U.S. Farm-Raised Catfish Fillets (about 6 ounces each)
3 tablespoons butter, melted
¼ teaspoon salt
¹/8 to ¼ teaspoon ground red pepper
1 cup coarsely chopped pecans, almonds or peanuts
PREHEAT oven to 425°F. Coat a large baking sheet with nonstick cooking spray. In a small bowl, combine butter, salt and red pepper. Coat both sides of each fillet with seasoned butter.
ON PREPARED BAKING SHEET, place fillets flat side down. Sprinkle tops with nuts. Bake until golden brown and opaque in center, 10 to 12 minutes, depending on size. Serve with Crisp Vegetable Slaw.
Crisp Vegetable Slaw
1 cup thinly sliced red bell pepper
²/³ cup thinly sliced snow peas
¼ cup sliced and pitted ripe olives
¼ cup thinly sliced green onions
2 tablespoons parsley
1 to 2 teaspoons minced jalapeños
2 tablespoons rice vinegar or white vinegar
IN A BOWL, combine all ingredients. Lightly toss and serve with fish.