Shelly's Recipe

SMOKEHOUSE ALMOND-CRUSTED CATFISH FILLETS

Category: Seafood and Fish - Grilled

Crust
1 cup plain bread crumbs
1/2 cup smokehouse almonds
1/4 cup fresh Italian parsley leaves
2 tbsp finely chopped shallots
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Zest and juice of 1 lemon
5 tbsp unsalted butter, melted but not hot

Catfish fillets, 4 to 6 oz each, trimmed

To make the crust: In a food processor, pulse the crust ingredients, except the butter, until the almonds and parsley leaves are finely chopped. Add the butter and pulse just to combine.

Place the catfish fillets on a work surface and cover each fillet with the crust. Grill over indirect high heat until the fish is opaque in the center and the crust is browned evenly, about 5 minutes. Serve warm. Serves 4 to 6