Grilled Pecan-Crusted Catfish with Jalapeño Honey Glaze

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate catfish fillets crusted with toasted pecans and brushed with a sweet-spicy jalapeño honey glaze for a lively Southern-inspired dish. This Southern-inspired seafood recipe, ready in about 30 minutes, pairs catfish fillets, toasted pecans, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Prep: 20 min Cook: 10 min Serves 4 Southern cuisine 360 cal/serving

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Ingredients

4 (6 oz each) catfish fillets
1 cup finely chopped toasted pecans
1/2 cup panko breadcrumbs
1 large egg
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/4 cup honey
1 small, seeded and finely minced jalapeño
2 tbsp olive oil
for serving lemon wedges

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). In a shallow bowl, whisk 1 large egg. In another shallow bowl, combine 1/2 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. In a third bowl, mix 1 cup finely chopped toasted pecans with 1/2 cup panko breadcrumbs.
Step 2: Pat dry 4 catfish fillets. Dredge each fillet first in the flour mixture, then dip into the beaten egg, and finally press into the pecan-panko mixture until well coated.
Step 3: Brush the grill grates with 2 tbsp olive oil to prevent sticking. Grill the crusted catfish fillets for 4-5 minutes per side until the crust is golden brown and the fish flakes easily with a fork.
Step 4: While fish grills, combine 1/4 cup honey and 1 small finely minced jalapeño in a small saucepan over low heat. Warm gently for 3 minutes to infuse the honey with jalapeño heat, then remove from heat.
Step 5: Brush the jalapeño honey glaze over the grilled catfish fillets just before serving. Serve immediately with lemon wedges to squeeze over the top.