Catfish With Spicy Tomato Sauce and Pecans
This is a great, quick meal that's wonderful for doing after work. Any white fish fillet will work with this recipe and when you can get good, summery, red tomatoes you can sub them for the canned. I serve this with a white and wild rice pilaf but it's probably good over pasta as well.
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INGREDIENTS
Nutrition- 1(14 1/2 ounce) can diced tomatoes
- 5
- 2
- 1⁄2cup toasted pecan halves
- 1⁄4cup chopped cilantro
- 2tablespoons extra virgin olive oil
- 1⁄2teaspoon red pepper flakes
- 2
- 1⁄2teaspoon salt
- 4
DIRECTIONS
- Heat oven to 400°.
- Combine tomatoes, onions, garlic, pecans, cilantro, olive oil, red pepper flakes, lime juice, zest, salt and pepper (to taste) in a medium bowl and set aside.
- Place fillets in a greased baking dish; season with remaining 1/4 teaspoon salt and pepper (to taste); pour tomato mixture over fish and bake until fish begins to flake, about 20 minutes.
- Serve with the lime wedges.