Southern-Style Sweet Bourbon-Glazed Catfish with Toasted Pecans
2 U.S. Farm-Raised Catfish Fillets
¼ cup seasoned cornmeal
2 tablespoons of your favorite seasoning blend
½ cup vegetable oil
½ cup fresh pecans
PLACE cornmeal into shallow dish and mix in seasoning blend. Coat fillets well and shake off any excess.
PLACE large sauté pan over medium heat; add oil. When hot, carefully add catfish. Cook for approximately 3 to 4 minutes. Turn fillets over and cook for 2 more minutes. Place catfish on serving platter.
DISCARD any remaining oil in pan and wipe pan clean with a paper towel. Place pecans into hot pan, shaking constantly. Toast for approximately 5 minutes or until lightly browned. Remove from pan and sprinkle over catfish.
POUR Sweet Bourbon Glaze over catfish fillets. Serve with roasted sweet potatoes and mustard greens.
Sweet Bourbon Glaze
¼ cup dark brown sugar, packed
2 tablespoons bourbon
1 tablespoon molasses
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 garlic clove, minced
¼ teaspoon red pepper flakes
WHISK together ingredients in a small sauce pan. Bring to a boil; reduce heat and simmer for 5 minutes.