Pecan-Crusted Catfish with Wilted Greens and Tomato Chutney
Restaurant chefs use this technique for dredging fish: use one hand for flouring and coating with nuts, and the other for dipping in the egg.
Martha Stewart Living, August/September 1993
- 4 cups pecans
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper
- Cayenne pepper
- 1 large egg
- 3 tablespoons milk
- 8 catfish or red-snapper fillets, about 4 ounces each
- 2 (about 1 1/2 pounds) bunches mustard greens or kale
- Juice of 1 lemon
- Tomato Chutney (http://www.marthastewart.com/262633/tomato-chutney)
- Preheat oven to 450 degrees. Grind pecans in a food processor with on-off pulses, leaving some larger pieces intact and some of the pecans almost a powder. Spread on a plate, and set aside.
- Mix flour with salt, pepper, and cayenne to taste. Spread out on a plate. Whisk together egg and milk in a shallow bowl.
- Rinse fish, and pat dry. Coat with seasoned flour, shaking off excess. Dip in egg mixture, letting excess drip off. Firmly press on pecans, coating fish completely.
- Arrange fillets on a baking sheet, being careful not to overlap. Place in oven, and bake for 15 minutes.
- While fish is baking, wash greens, allowing a little moisture to cling to leaves. Tear into medium-size pieces, and place in a large pot. Sprinkle with salt, cover, and cook over medium heat, stirring occasionally, for 3 to 5 minutes, or until greens are wilted and bright green. Season to taste with lemon juice and black pepper.
- Place a serving of greens on each of eight plates, and lay a fish fillet on top. Spoon a few tablespoons of chutney on each fillet, and serve immediately.
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