Pecan-glazed Catfish with Mashed Sweet Potatoes

Pecan-glazed Catfish with Mashed Sweet Potatoes Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6-8

Introduction

Pecan-glazed Catfish with Mashed Sweet Potatoes is a delicious and flavorful dish that combines the savory taste of grilled catfish with the sweetness of a pecan glaze and creamy mashed sweet potatoes. This recipe is perfect for a special dinner or a family meal.

History

This recipe is a modern twist on traditional Southern cooking, combining classic flavors with a unique twist. The combination of pecans, sweet potatoes, and catfish is a popular choice in Southern cuisine, where these ingredients are readily available and commonly used in cooking.

Ingredients

2 lb (907 g) catfish fillets
salt and pepper to taste
0.25 cup coffee-flavored liqueur
2 tbsp margarine (melted)
0.33 cup brown sugar
0.25 cup Chopped pecans

Mashed sweet potatoes

4 cup Mashed sweet potatoes (about 3 lb (1.36 kg) or two 32 oz cans sweet potatoes)
2 tbsp brown sugar
2 tbsp margarine
0.25 cup Evaporated skimmed milk

How to prepare

1. Season Catfish fillets with salt and pepper to taste. Place the Catfish on a grill coated with nonstick cooking spray. Grill for about 6–8 minutes on each side, or until the fish flakes easily when tested with a fork.
2. In a small saucepan, heat the liqueur, margarine, and brown sugar. Toast the pecans in a separate pan.
3. Drizzle the glaze over the fillet and mashed sweet potatoes. Sprinkle the Catfish with toasted pecans before serving. This recipe serves 6-8.
4. Mashed sweet potatoes.
5. In a mixing bowl, beat together the sweet potatoes, brown sugar, margarine, and milk until creamy. Transfer the mixture to a baking dish and bake for 15 minutes or until thoroughly heated.

Variations

You can use walnuts or almonds instead of pecans for the glaze.
Substitute sweet potatoes with regular potatoes for a different flavor profile.
Add a dash of hot sauce to the glaze for a spicy kick.

Cooking Tips & Tricks

Make sure to season the catfish fillets well before grilling to enhance the flavor.

- Toasting the pecans before adding them to the glaze will bring out their nutty flavor.

- Be careful not to overcook the catfish fillets, as they can become dry and tough.

- For a richer flavor, you can substitute butter for margarine in the glaze and mashed sweet potatoes.

Serving Suggestions

Serve Pecan-glazed Catfish with Mashed Sweet Potatoes with a side of steamed vegetables or a fresh salad for a complete meal.

Cooking Techniques

Grilling the catfish fillets adds a smoky flavor to the dish, while baking the sweet potatoes creates a creamy and fluffy texture.

Ingredient Substitutions

If you don't have coffee-flavored liqueur, you can use bourbon or rum as a substitute. You can also use honey or maple syrup instead of brown sugar in the glaze.

Make Ahead Tips

You can prepare the glaze and sweet potatoes ahead of time and store them in the refrigerator until ready to use. Simply reheat the glaze and sweet potatoes before serving.

Presentation Ideas

Serve the Pecan-glazed Catfish with Mashed Sweet Potatoes on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Chardonnay or Sauvignon Blanc, to complement the flavors of the catfish and sweet potatoes.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Pecan-glazed Catfish with Mashed Sweet Potatoes contains approximately 350 calories.

Carbohydrates

Each serving of Pecan-glazed Catfish with Mashed Sweet Potatoes contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pecan-glazed Catfish with Mashed Sweet Potatoes contains approximately 15 grams of fat.

Proteins

Each serving of Pecan-glazed Catfish with Mashed Sweet Potatoes contains approximately 25 grams of protein.

Vitamins and minerals

This dish is rich in vitamin A, vitamin C, and potassium from the sweet potatoes. The catfish provides a good source of omega-3 fatty acids and vitamin D.

Alergens

This recipe contains fish (catfish) and nuts (pecans), which may be allergens for some individuals.

Summary

Pecan-glazed Catfish with Mashed Sweet Potatoes is a nutritious and balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Pecan-glazed Catfish with Mashed Sweet Potatoes is a delicious and satisfying dish that combines the flavors of grilled catfish, sweet pecan glaze, and creamy mashed sweet potatoes. This recipe is perfect for a special occasion or a family meal, and is sure to impress your guests with its unique and flavorful combination of ingredients.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. Pecan-glazed catfish with mashed sweet potatoes. It sounded like the perfect combination of flavors, and I could already imagine how delicious it would taste.

I first came across this recipe when I was visiting my dear friend Martha in Louisiana. She invited me over for dinner, and I was blown away by the incredible meal she had prepared. The catfish was perfectly cooked, with a crispy pecan crust that added a wonderful nutty flavor. And the mashed sweet potatoes were so creamy and sweet, they practically melted in my mouth.

I begged Martha for the recipe, and she was kind enough to share it with me. She told me that she had learned how to make it from her own grandmother, who had passed it down through the generations. I was thrilled to have such a special recipe in my hands, and I couldn't wait to try it out for myself.

When I got back home, I gathered all the ingredients I would need to make the pecan-glazed catfish with mashed sweet potatoes. I carefully followed Martha's instructions, mixing the pecans with a bit of brown sugar and spices to create the perfect glaze for the catfish. I coated the fillets in the mixture and baked them in the oven until they were golden and crispy.

While the catfish was cooking, I peeled and boiled the sweet potatoes until they were soft and tender. I mashed them with a generous amount of butter and a splash of cream, seasoning them with a pinch of cinnamon and nutmeg for a hint of warmth and spice. The sweet potatoes turned out just as I had imagined - smooth, creamy, and bursting with flavor.

When the catfish was done, I plated it alongside a generous dollop of mashed sweet potatoes. I took a bite and was instantly transported back to Martha's kitchen in Louisiana. The flavors were just as incredible as I remembered - the sweet and nutty pecan glaze complemented the tender catfish perfectly, while the creamy sweet potatoes added a rich and comforting element to the dish.

I couldn't wait to share this recipe with my family and friends. I hosted a dinner party and served the pecan-glazed catfish with mashed sweet potatoes as the main course. Everyone raved about how delicious it was, and many asked for the recipe so they could make it themselves.

Over the years, I have continued to make this special dish for special occasions and family gatherings. It has become a beloved favorite in my household, and I love being able to share Martha's recipe with those I care about. Each time I make it, I am reminded of the wonderful memories I have of learning how to make it and the joy it brings to those who taste it.

I am grateful to Martha for introducing me to this incredible recipe, and I will always cherish the time we spent together in her kitchen. The pecan-glazed catfish with mashed sweet potatoes will forever hold a special place in my heart, as a reminder of the power of good food and the joy of sharing it with others.