–catfish (bone-in, medium, 1)
–Creole seasoning (bottled)
–minced pecans (one-quarter cup)
–pepper (note: no salt; Creole seasoning has this)
1 – Place 1 egg in a small mixing bowl. Stir to break the yolk. Submerge the catfish. Place the catfish on a large plate. Season both sides with pepper and Creole seasoning. Using a food processor, mince one-quarter cup of broken pecans. Press the minced pecans against the catfish. Then turn over, and also press minced pecans against the catfish. Reserve 2 tablespoons of minced pecans. Finish with a few drops of olive oil.
2 – Microwave the catfish for 3 minutes. Then turn over, press the 2 tablespoons of minced pecans against the top, and microwave for 3 minutes longer.
3 – When the catfish is done, use a sharp knife to cut into two pieces.
4 – Serve the catfish hot.
–catfish inspired by the Essence web site.