Morton® Salt - when it rains it pours®

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Pan Fried Catfish with Pistachio Nut Crust
View Printer-Friendly Version Add to Recipe Box More recipes with Morton^® Sea Salt (Fine & Coarse) Prep Time: 20 Minutes Servings: 4

Ingredients 1½ teaspoons Morton^® Sea Salt, divided 1 teaspoon coarsely ground black pepper, divided ¼ teaspoon ground cayenne pepper 4 catfish fillets, boneless, skinless (6 to 8 ounces each) ¼ cup shelled pistachio nuts, coarsely chopped ¼ cup fresh chives or green onions, chopped ¼ cup shallots, finely diced 2 tablespoons honey 2 tablespoons Dijon mustard 1 tablespoon lemon juice 6 tablespoons butter

Directions In a small bowl combine 1 teaspoon Morton^® Coarse Sea Salt, ½ teaspoon black pepper and cayenne pepper. Season catfish fillets on all sides with salt and pepper mixture. Set aside. In a bowl combine the pistachio nuts, chives, shallot, honey, mustard, lemon juice, ½ teaspoon Morton^® Coarse Sea Salt and ½ teaspoon black pepper. Set aside. Preheat oven to 375° F. Melt butter in a large frying pan over medium high heat. Sear the fish on all sides until lightly browned but not cooked through. Transfer fillets to a baking sheet. Top each fillet of catfish evenly with a quarter of the pistachio nut mixture. Place the crusted fish in the oven. Bake until the fish is opaque and flakes with a fork, about 10 to 12 minutes. Remove from oven and serve immediately.