Grilled Pecan-Crusted Catfish with Jalapeño Honey Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Grilled Pecan-Crusted Catfish with Jalapeño Honey Glaze 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 Honey Glaze?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Pecan-Crusted Catfish with Jalapeño Honey Glaze?

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 Honey Glaze 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 Honey Glaze?

Southern 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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