Pecan Crusted Catfish with Wilted Greens & Green Tomato Chutney
Serves 8 4 cups pecans
1/2 cup all-purpose flour
Salt and freshly ground black pepper
1 large egg
3 tablespoons milk
8 catfish or red-snapper fillets, about 4 ounces each
2 bunches (about 1 1/2 pounds) mustard greens or kale
Juice of 1 lemon
Preheat oven to 450, Grind pecans In a food processor with on-off pulses, leaving some larger pieces Intact and some of the pecans almost a powder. Spread on a plate, and set aside,
Mix flour with salt, pepper, and cayenne to taste, Spread out on a plate. Whisk together egg and milk In a shallow bowl.
Rinse fish, and pat dry. Coat with seasoned flour, shaking off excess. Dip In egg mixture, letting excess drip off. Firmly press on pecans, coating fish completely.
Arrange fillets on a baking sheet, being careful not to overlap. Place In oven, and bake for 15 minutes.
While fish Is baking, wash greens, allowing a little moisture to cling to leaves. Tear into medium-size pieces, and place In a large pot. Sprinkle with salt, cover, and cook over medium heat, stirring occasionally, for 3 to 5 minutes, or until greens are wilted and bright green. Season to taste with lemon Juice and black pepper.
Place a serving of greens and lay a fish fillet on top. Spoon a few tablespoons of chutney and serve.
1 pound green tomatoes, chopped
1/2 medium white onion, chopped
1/2 cup golden raisins
1 cup brown sugar
1/2 teaspoon freshly grated ginger
1/4 teaspoon ground allspice
1/8 teaspoon freshly ground black pepper
1 teaspoon salt
3/4 cup apple cider vinegar
Simmer all ingredients in a small covered saucepan for 30 minutes. Remove lid to cool; excess moisture will evaporate during this time.