Catfish With Pecans

Course : Cajun
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6 fillets catfish fillets - 6 oz.
8 ounces pecans
10 ounces flour
3 tablespoons vegetable oil or butter
1 large cucumber -- peeled, seeded and finely diced
1/8 teaspoon vanilla extract
1 teaspoon salt and pepper to taste
5 medium plum tomatoes -- peeled seeded and finely diced

Preparation / Directions:

Prepare the sauce by bringing cream, cucumber and vanilla to a boil. Reduce slightly. Whisk in butter one piece at a time. Season with salt and pepper. Add tomatoes. Set aside. Grind pecans and flour in food processor to make "Pecan Meal". Dredge fillets in meal and sauté in non-stick pan over high heat until done and nice color. Spoon sauce onto warm plates. Arrange fillets on pool of sauce. Garnish with lemon slices. January/February 1993 issue of Louisiana Conservationist Published by the Louisiana Department of Wildlife and Fisheries P.O. Box 98000 Baton Rouge, LA 70898-9000

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