Place cornmeal into shallow dish, and mix in seasoning blend. Coat fillets well, and shake off any excess.
Place large sauté pan over medium heat; add oil. When hot, carefully add catfish. Cook for approximately 3 to 4 minutes. Turn fillets over, and cook for 2 more minutes. Place catfish on serving platter.
Discard any remaining oil in pan, and wipe pan clean with a paper towel. Place pecans into hot pan, shaking constantly. Toast for approximately 5 minutes or until lightly browned. Remove from pan, and sprinkle over catfish.
Pour Sweet Bourbon Glaze over catfish fillets. Serve with roasted sweet potatoes and mustard greens.
Sweet Bourbon Glaze:
Whisk together ingredients in a small sauce pan. Bring to a boil; reduce heat, and simmer for 5 minutes.