Here is a fish recipe that uses both the sauteeing technique and the pecans, to a completely different effect. Cut catfish into 1/2x2" fingers. Brush with brown mustard and honey. Dredge in a mixture of pecans ground with seasoned bread crumbs and set aside. Saute potato in peanut oil until crisp and brown and drain on paper towels. Add oil to pan amd saute fish until it flakes to the touch. 4-5 minutes per side. Serve fish with the chips and orange wedges. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 4|
|Calories from Fat: 239 (53%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 79mg||24 %|
|Sodium 307.5mg||11 %|
|Potassium 883mg||23 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 19.9g|
|Protein 30.1g||43 %|
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Calories per serving: 455
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