Grilled Pecan-Crusted Catfish with Jalapeño Corn Relish
Catfish filets crusted with toasted pecans, grilled to a smoky finish, and served with a spicy jalapeño corn relish for a fresh Texas Gulf Coast twist. This american-inspired seafood ready in about 30 minutes pairs (6 oz each) catfish filets, finely chopped toasted pecans, large, beaten egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) catfish filets
- 1 cup, finely chopped toasted pecans
- 1 large, beaten egg
- 1 cup fresh or frozen, thawed corn kernels
- 1 small, seeded and finely chopped jalapeño
- 1/2 small, finely diced red bell pepper
- 1/4 small, finely diced red onion
- 2 tbsp fresh lime juice
- 3 tbsp divided olive oil
- 1 tsp divided salt
- 1/2 tsp divided black pepper
- 1/2 tsp smoked paprika
Instructions
- Step 1: Preheat grill to medium-high heat (about 400°F) and oil the grates. In a shallow dish, mix 1 cup finely chopped toasted pecans with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Pat 4 catfish filets dry and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Dip each filet into 1 large beaten egg, then press firmly into the pecan mixture to coat the top side.
- Step 3: Brush the uncoated side of each catfish filet with 1 tbsp olive oil. Place filets pecan-side down on the grill and cook for 4-5 minutes until the crust is golden and crisp.
- Step 4: Carefully flip filets and grill the other side for 3-4 minutes until cooked through and flaky.
- Step 5: Meanwhile, in a bowl, combine 1 cup corn kernels, 1 small finely chopped jalapeño, 1/2 small finely diced red bell pepper, 1/4 small finely diced red onion, 2 tbsp fresh lime juice, 1 tbsp olive oil, and 1/2 tsp salt. Stir well to make the jalapeño corn relish.
- Step 6: Serve grilled pecan-crusted catfish topped with a generous spoonful of the jalapeño corn relish.
Frequently asked questions
How long does Grilled Pecan-Crusted Catfish with Jalapeño Corn Relish take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Pecan-Crusted Catfish with Jalapeño Corn Relish?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) catfish filets from drying out.
Can I substitute ingredients in Grilled Pecan-Crusted Catfish with Jalapeño Corn Relish?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Pecan-Crusted Catfish with Jalapeño Corn Relish for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Pecan-Crusted Catfish with Jalapeño Corn Relish?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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