Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***catfish***
   6                    catfish fillets - 6 oz.
   8      ounces        pecans
  10      ounces        flour
   3      tablespoons   vegetable oil or butter
                        ***sauce***
   1      large         cucumber -- peeled, seeded and
                        finely diced
     1/8  teaspoon      vanilla extract
                        salt and pepper to taste
   5                    plum tomatoes -- peeled
                        seeded and finely diced

Preparation:

Prepare the sauce by bringing cream, cucumber and vanilla to a boil. Reduce slightly. Whisk in butter one piece at a time. Season with salt and pepper. Add tomatoes. Set aside. Grind pecans and flour in food processor to make "Pecan Meal". Dredge fillets in meal and sauté in non-stick pan over high heat until done and nice color. Spoon sauce onto warm plates. Arrange fillets on pool of sauce. Garnish with lemon slices. January/February 1993 issue of Louisiana Conservationist Published by the Louisiana Department of Wildlife and Fisheries P.O. Box 98000 Baton Rouge, LA 70898-9000