Cajun Pecan Catfish

Last night I made Cajun Pecan Catfish, adapted from Taste of Home. I served it with sliced baguette and stove-top baked beans. We used swai in place of catfish - it's the Vietnamese cousin of catfish, and can usually be found for about $4 a pound.

For the Cajun Pecan Catfish:
1 tablespoon olive oil 
2 teaspoons apple cider vinegar (or lemon)
1 teaspoon Cajun seasoning 
1/2 teaspoon dried thyme 
1/3 cup finely chopped pecans 
2 tablespoons grated Parmesan cheese (or Asiago)
1 tablespoon dry panko bread crumbs

2 tablespoons parsley, chopped
2lbs catfish (or swai)

In a small bowl, combine the first eight ingredients. Place catfish on a greased baking pan. Spread pecan mixture over fillets. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. 

Yield: 4 servings

For the Stove-Top Baked Beans:
1 onion, diced
1 bell pepper, diced
Salt and pepper to taste
1 teaspoon onion powder
1 teaspoon garlic powder
Pinch of red pepper flakes
1 can of pink beans, rinsed (or 2 cups of rehydrated dried beans)
3 tablespoons water
3 tablespoons of brown sugar
3 tablespoons of apple cider vinegar
1/4 cup of ketchup
1/4 tsp liquid smoke (optional)
2 teaspoons maple syrup

In a medium sauce pan, saute the peppers and onions with spices until softened. Add in the remaining ingredients and simmer over medium heat for about 15 minutes.

Yield: 4 servings
Note: Store bought barbecue sauce may be used in place of  the last five ingredients, and the spices.