Difference between revisions of "Pecan-glazed Catfish with Mashed Sweet Potatoes"
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* 1/4 cup Evaporated skimmed [[milk]] | * 1/4 cup Evaporated skimmed [[milk]] | ||
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1. [[salt]] and [[pepper]] to [[Catfish]] fillets to taste. Place [[Catfish]] on grill coated with nonstick [[cooking spray]]. Grill about 6–8 minutes on each side, until flakes easily when tested with a fork. | 1. [[salt]] and [[pepper]] to [[Catfish]] fillets to taste. Place [[Catfish]] on grill coated with nonstick [[cooking spray]]. Grill about 6–8 minutes on each side, until flakes easily when tested with a fork. | ||
Latest revision as of 16:23, 11 July 2012
Description
A Catfish recipe.
Ingredients
- 2 lbs. Catfish fillets
- salt and pepper to taste
- 1/4 cup Coffee-flavored liqueur
- 2 tbsp. margarine (melted)
- 1/3 cup brown sugar
- 1/4 cup Chopped pecans
- Mashed sweet potatoes:
- 4 cups Mashed sweet potatoes (about 3 lbs. or two 32-oz. cans sweet potatoes)
- 2 tbsp. brown sugar
- 2 tbsp. margarine
- 1/4 cup Evaporated skimmed milk
Procedures
1. salt and pepper to Catfish fillets to taste. Place Catfish on grill coated with nonstick cooking spray. Grill about 6–8 minutes on each side, until flakes easily when tested with a fork.
2. In a small sauce pan, heat liqueur, margarine, brown sugar. Toast pecans in separate pan.
3. Drizzle glaze over fillet and Mashed sweet potatoes; sprinkle Catfish with toasted pecans before serving. Serves 6-8.
4. Mashed sweet potatoes
5. In mixing bowl, beat together sweet potatoes, brown sugar, margarine, and milk until creamy. Transfer to a baking dish and bake for 15 minutes or until thoroughly heated.
