Native American Catfish with Pine Nuts
Savor the rich flavors of tradition with this Native American Catfish with Pine Nuts recipe—an exquisite fusion of crispy cornmeal-coated catfish fillets and the nutty warmth of toasted pine nuts. This dish combines simple yet bold ingredients like smoked paprika, garlic powder, and dried sage, evoking earthy and smoky undertones that highlight the natural richness of the juicy catfish. Pan-seared to golden perfection and finished in the oven for a tender, flaky texture, the fillets are elevated by a crunchy sprinkle of pine nuts and a vibrant garnish of fresh parsley. Serve it with a squeeze of zesty lemon for an unforgettable balance of flavors. Ready in just 35 minutes, this recipe is perfect for weeknight dinners or when you’re craving a touch of culinary heritage.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces catfish fillets
- 0.5 cups pine nuts
- 1 cup cornmeal
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon dried sage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 4 pieces lemon wedges (for serving)
- 2 tablespoons fresh parsley (for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Toast the pine nuts in a dry skillet over medium heat until they are golden and aromatic, approximately 2-3 minutes. Set aside to cool.
Step 3
In a shallow dish, combine the cornmeal, smoked paprika, garlic powder, dried sage, salt, and black pepper.
Step 4
Pat the catfish fillets dry with paper towels and brush both sides lightly with olive oil.
Step 5
Coat each fillet thoroughly in the cornmeal mixture, pressing gently to help the coating adhere.
Step 6
Heat 2 tablespoons of olive oil in an ovenproof skillet over medium-high heat. Place the coated fillets in the skillet and sear each side for 2-3 minutes until golden brown.
Step 7
Transfer the skillet to the preheated oven and bake the fish for an additional 8-10 minutes, or until the catfish is cooked through and flakes easily with a fork.
Step 8
Remove the catfish from the oven and sprinkle the toasted pine nuts evenly over the fillets.
Step 9
Garnish with fresh parsley and serve immediately with lemon wedges on the side for a bright, tangy finish.
Nutrition Facts
| Serving size | (785.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2031.9 |
| Total Fat 108.2g | 0% |
| Saturated Fat 14.1g | 0% |
| Polyunsaturated Fat 27.0g | |
| Cholesterol 280mg | 0% |
| Sodium 2583.5mg | 0% |
| Total Carbohydrate 178.3g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 7.0g | |
| Protein 99.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 109.4mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 2154.2mg | 0% |
Source of Calories