Pecan Coated Catfish with Succotash

Ingredients

1/2 cup stone ground cornmeal
1/2 cup pecans, roasted, ground (see note)
Salt and freshly ground black pepper, to taste

8 (6-ounce) catfish fillets
4 tablespoons peanut oil

1 teaspoon olive oil
1 teaspoon minced garlic
1/2 cup diced red onion
1/2 cup diced red pepper
1 1/2 cups fresh or frozen yellow corn kernels (about 3 ears corn, see note)
1 cup cooked butter beans
1 cup cooked black rice
1 cup cooked fresh spinach, chopped and squeezed dry
3/4 cup chicken stock, reduced by half
Salt and freshly ground black pepper, to taste


Directions
Heat oil. Add garlic, red onion, red pepper and corn. Saute until vegetables are softened. Add
beans, rice, spinach to saute pan and cook another 2 minutes. Add stock and salt and pepper. Bring
to boil. Reduce heat and simmer 2 minutes. Cool.

Note: For fresh corn, cut kernels from the cob, slicing as close to the cob as possible.

Mix cornmeal and pecans in bowl. Season catfish, dredge in pecan mix. Heat oil in 10-inch saute
pan over high heat. Add catfish fillets and cook quickly, turning after 3 minutes (do this in
batches if necessary, keeping cooked catfish warm until all fillets are done). Remove from heat and
serve over succotash.

Note: To roast nuts, heat dry saute pan over medium high heat. Add nuts and roast, tossing or
stirring nuts frequently. Do not walk away from pan as nuts burn in an instant. When nuts are
browned, remove pan from heat and turn nuts out onto cool plate so they stop cooking immediately.

Source:
http://www.cookingchanneltv.com/recipes/pecan-coated-catfish-with-a-succotash-of-butter-beans-yellow-corn-black-rice-and-fresh-spinach.html
Recipe courtesy of Jack McDavid (from the greatest cooking show of all time, Grillin' and
Chillin')