Catfish and Okra with Pecan Butter Sauce

Ingredients

  • Garnish: lemon wedges
  • 1 teaspoon fresh lemon juice
  • ½ cup pecans (2 oz), coarsely chopped
  • ¾ stick (6 tablespoons) unsalted butter
  • 1 (10-oz) package frozen corn, thawed
  • 2 teaspoons Old Bay seasoning
  • 4 (½-lb) catfish fillets
  • + 5 more ingredients
    • ¼ teaspoon black pepper
    • ½ teaspoon salt
    • 2 tablespoons vegetable oil
    • 12 oz grape tomatoes (2 cups)
    • 1 (10-oz) package frozen whole baby okra, thawed and rinsed

1. Put oven racks in upper and lower thirds of oven and preheat oven to 500°F. 2. Toss okra and tomatoes with oil, salt, and pepper in a bowl. Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst, about 10 minutes. 3. Meanwhile, pat fillets dr...

View full recipe at SpringPad

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