Grilled Pecan-Crusted Catfish with Spicy Jalapeño Remoulade

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

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 ready in about 22 minutes pairs fillets (6 oz each) catfish fillets, finely chopped 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve grilled pecan-crusted catfish with a generous dollop of spicy jalapeño remoulade on top or on the side.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Pecan-Crusted Catfish with Spicy Jalapeño Remoulade take to make?

Total time is about 22 minutes (10 min prep + 12 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 Spicy Jalapeño Remoulade?

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 finely chopped pecans from drying out.

Can I substitute ingredients in Grilled Pecan-Crusted Catfish with Spicy Jalapeño Remoulade?

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 Spicy Jalapeño Remoulade 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 Spicy Jalapeño Remoulade?

Southern US 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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