RECIPE: NEW ORLEANS PECAN-CRUSTED CATFISH (Courtesy of Chef Judson Todd Allen) Serves: 6 | Serving size: 1 fillet | Calories per serving: 292
Chicago chef Judson Todd Allen’s New Orleans Pecan Crusted Salmon. | James Foster/For the Sun-Times
This recipe works with just about any type of fish. If catfish is not your cup of tea, then swap it out for halibut, cod, red snapper, sword fish or salmon. 3/4 cup finely chopped pecans 1 tablespoon lemon zest 1/3 cup grated Parmigiano Reggiano cheese 1 tablespoon plus 1 teaspoon olive oil, divided 4 tablespoons Bayou Cajun Spice Blend, divided 6 (5-ounce) catfish fillets, deboned Lemon (page 235; you can reduce this amount if you have wedges, for garnish sensitivity to heat) Preheat the oven to 400oF. Line a baking 2 tablespoons chopped fresh parsley sheet with parchment paper. In a large bowl, combine the pecans, cheese, 3 tablespoons Bayou Cajun Spice Blend, parsley, lemon zest, and 1 tablespoon of the olive oil. Place catfish fillets on the lined baking sheet. Brush the fillets with the remaining teaspoon of olive oil and rub in 1 tablespoon of the Bayou Cajun Spice Blend. Massage the oil and spice on both sides of the fish. Spread the pecan crust liberally over the top of each piece of fish. Bake for 15 minutes, or until the crust is dark golden and the fish is flaky and moist. Serve with lemon wedges. Recipe excerpted from “THE SPICE DIET: Use Powerhouse Flavor to Fight Cravings and Win the Weight-Loss Battle.” Copyright © 2018 by Judson Todd Allen. Reprinted with permission of Grand Central Life & Style. All rights reserved.