Cajun Pecan Catfish

The flavors of the Louisiana bayou country come to life in McCormick Gourmet Collection Cajun Seasoning – a spicy-hot blend of peppers, onion, garlic and herbs.

Cajun Pecan Catfish


  • 1 pound catfish fillets*
  • 2 tablespoons olive oil
  • 1 tablespoon McCormick Gourmet Collection Cajun Seasoning
  • 2 teaspoons lemon juice
  • 1 teaspoon McCormick Gourmet Collection Thyme Leaves
  • 1/3 cup finely chopped pecans
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon dry bread crumbs
  • 1 tablespoon McCormick Gourmet Collection Parsley Flakes

* Substitute cod, pollock, rainbow trout or striped bass for the catfish.


  1. Heat oven to 425 degrees F. Coat shallow baking pan with cooking spray; place fish in pan.
  2. Mix oil, Cajun seasoning, lemon juice and thyme in medium bowl. Spoon or brush 1/2 the mixture over fish.
  3. Add pecans, Parmesan cheese, bread crumbs and parsley to remaining oil mixture; mix well.
  4. Coat fish on both sides in bread crumb mixture.
  5. Bake for 10 to 15 minutes (depending on thickness of fish), or until fish flakes easily with a fork.

Yield: 4 servings

Recipe and photo used with permission from: McCormick