Grilled Pecan-Crusted Catfish with Spicy Jalapeño Remoulade

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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.

Delicately grilled catfish coated with crunchy pecans and served with a creamy, spicy jalapeño remoulade that adds a flavorful kick. This Southern US-inspired seafood recipe, ready in about 22 minutes, pairs catfish fillets, pecans, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Cook: 12 min Serves 4 Southern US cuisine 420 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
1 cup, finely chopped pecans
1/2 cup panko breadcrumbs
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 small, seeded and finely chopped jalapeño
1 tbsp lemon juice
1/2 tsp garlic powder

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Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). In a bowl, mix 1 cup finely chopped pecans, 1/2 cup panko breadcrumbs, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Brush 4 catfish fillets with 2 tbsp olive oil, then press each fillet firmly into the pecan mixture to coat evenly on one side.
Step 3: Place fillets pecan-side down on the grill and cook for 5-6 minutes until crust is golden and crisp. Flip and grill the other side for 3-4 minutes until fish flakes easily with a fork.
Step 4: Meanwhile, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 small finely chopped seeded jalapeño, 1 tbsp lemon juice, and 1/2 tsp garlic powder in a bowl. Mix until smooth and refrigerate until ready to serve.
Step 5: Serve grilled pecan-crusted catfish with a generous dollop of spicy jalapeño remoulade on top or on the side.