Ingredients
2 tablespoons Dijon mustard1 tablespoon 2% milk1/4 teaspoon dill weed1/2 cup ground pecans2 catfish fillets (6 ounces each)
Preparation
In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray.
Bake at 425° until fish flakes easily with a fork, 10-12 minutes.
