• Ingredients: 25
  • Serves: 4
  • Prep: 10 min
  • Bake: 30 min

Catfish and okra with pecan butter sauce with garnish: lemon wedges. To make this catfish and okra with pecan butter sauce for 4 persons you will need 10 min for preaparation and 30 min for baking.

Ingredients

For éclairs

  • 1 cup plus 1 tsp. whole milk
  • 1/2 cup unsalted butter, cut into cubes
  • 1 tbsp. sugar
  • 1 tsp. cinnamon, preferably freshly grated
  • 1 tsp. nutmeg, freshly grated
  • 1 tsp. salt
  • 1 1/2 cups all-purpose flour
  • 6 to 7 large eggs

For cream cheese pastry cream

For satsuma glaze and assembly

  • Special equipment: large pastry bag, 1/2-inch-tip, and 1/4-inch tip.

For cooking and serving crêpes

  • 4 tsps. vegetable oil
  • 6 oz. fresh soybean or mung-bean sprouts , trimmed
  • 1/4 cup chopped scallions
  • 1 small head green or red leaf lettuce
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh cilantro sprigs
  • Lime wedges

For Serving

Directions

  1. Step 1 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.

    For this step you will need

  2. Step 2 Meanwhile, pat fillets dry and arrange in another large shallow baking pan. Sprinkle both sides with 1 1/2 teaspoons (total) Old Bay seasoning.

    For this step you will need

  3. Step 3 When tomato skins begin to burst, add corn to vegetables in lower third of oven and put fish in upper third of oven.
  4. Step 4 While fish roasts, melt butter in a 10-inch heavy skillet over moderate heat, then add pecans and remaining 1/2 teaspoon Old Bay seasoning.

    For this step you will need

  5. Step 5 Cook, stirring occasionally, until nuts are golden and butter is deep golden, about 3 minutes. Remove from heat and stir in lemon juice.

    For this step you will need

Nutrition information

Calories 684 Carbohydrates 24 g (8%)
Fat 49 g (76%) Protein 41 g (81%)
Saturated Fat 16 g (78%) Sodium 536 mg (22%)
Polyunsaturated Fat 8 g Fiber 6 g (25%)
Monounsaturated Fat 21 g Cholesterol 171 mg (57%)