Pecan Coated Catfish with a Succotash of Butter Beans Yellow Corn Black Rice and Fresh Spinach
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 1/2 cup diced red onion
- 1/2 cup diced red pepper
- 1 1/2 cups fresh or frozen yellow corn kernels (about 3 ears corn, see note)
- 1 cup cooked butter beans
- 1 cup cooked black rice
- 1 cup cooked fresh spinach, chopped and squeezed dry
- 3/4 cup chicken stock, reduced by half
- Salt and freshly ground black pepper, to taste
- 1/2 cup stone ground cornmeal
- 1/2 cup pecans, roasted, ground (see note)
- Salt and freshly ground black pepper, to taste
- 8 (6-ounce) catfish fillets
- 4 tablespoons peanut oil
Instructions
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