Pecan-Crusted Catfish

Heat oven to 450ºF. Line a rimmed baking pan with nonstick foil.

Finely chop pecans by hand or in food processor. Spread on a sheet of wax paper. Put honey mustard in small cup; stir in 2 tsp water. Brush one side of fillets with mustard mixture, then press into chopped pecans. Place on baking pan.

Bake 10 to 14 minutes until pecans are lightly toasted and fish is just cooked through.

Stir a few drops of hot sauce into the mustard mixture.

Use walnuts instead of pecans.

Serve with roasted sweet potato wedges and sautéed kale.