Recipe by McCormick® Gourmet Collection®
"The flavors of the Louisiana bayou country come to life in McCormick® Gourmet Collection® Cajun Seasoning - a spicy-hot blend of peppers, onion, garlic and herbs. It's the easy way to spark this pecan-topped baked fish. Also good with snapper, grouper, or other firm fleshed fish fillets."
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McCormick® Gourmet Collection® Cajun Seasoning
McCormick® Gourmet Collection® Thyme Leaves
finely chopped pecans
grated Parmesan cheese
McCormick® Gourmet Collection® Parsley Flakes
This recipe definitely is worth trying! It has so much flavor to add to the fish, and it is baked right into it. I cooked this with mashed sweet potatoes on the side, and some parmesan baked squash and zucchini...this makes for a colorful and tasteful meal!!! You have GOT to try it.
This recipe was only OK for me. It didn't seem to have enough flavor, or at least enough of the right kind. The pecans seem to overpower the cajun.
Instead of using the Cajun Seasoning and thyme leaves listed in the recipe, I substituted approx. 1 tablespoon of Bayou Blast, a.k.a. Emeril Lagasse's Essence mixture (2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme). My husband always keeps some Bayou Blast on hand in a little plastic tub, and it's a tried-and-true addition to any Cajun recipe we try. That was the only thing I changed about this recipe, and the result was excellent! One of the best catfish recipes I've tried, and I've done a bunch of them.
We really enjoyed this recipe. With every bite came a different level of taste...the lemon juice really added a nice "zing" to it. We accidentally used 1/2 the amount of pecans (because we doubled the recipe) and it still turned out fantastic. The only thing that we did not like about it was that when the fish flesh was flaky, the breadcrumb coating was still gummy and we ended up having to finish it off by pan-frying. Other than that, it's a great recipe!
This recipe was EASY and TASTY! I wanted a catfish recipe that called for baking instead of panfrying. I am always a little cautious when it comes to baked fish, but with the New Year resolutions to eat better... I needed to try something new. This was yummy. My husband and I ate every speck of the fish. We will definately serve this one up again and again.
Delicious! I purchased "cajun" catfish filets that were preseasoned at the market so I didn't add the cajun seasoning called for in the recipe. Also used sweet & spicy pecans I baked in a soy sauce, Tabasco & brown sugar mixture which added additional flavor. Add a garnish of sliced lemons and parsley and it's company worthy !!!
This recipe was very quick, easy, and very tasty. My family said it was like eating something from a restaurant. It made a "middle of the week" dinner a treat. I served it with wild rice (from a box) and steamed broccoli.
I'm not big on "hot" food, so I substituted Old Bay for the cajun seasoning. I thought it gave the dish the right peppery flavor without being overpowering. The combination of the seasoning and pecans was really nice. Might want to think twice about squeezing some lemon juice over the finished product, I found it overpowered the other flavors. Can't wait to share this with my boyfriend!
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Pecan Catfish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 185
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