Seafood-Stuffed Catfish

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Seafood-Stuffed Catfish


Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • 4 tablespoons unsalted butter

  • 1 small red onion, finely chopped

  • 1 celery rib, finely chopped

  • 1 garlic clove, pressed

  • 1 tablespoon dried parsley

  • 2 tablespoons green onions, sliced

  • 1 tablespoon lemon juice

  • 1⁄8 teaspoon cayenne pepper

  • ½ cup unseasoned breadcrumbs

  • 4 ounces white crab meat, pasteurized

  • 4 ounces freshwater prawns or shrimp, cooked and roughly chopped

  • Parmesan cheese

  • Paprika

  • 2 tablespoons butter, melted

Instructions

  1. PREHEAT oven to 400° F.

  2. PLACE fillet rounded side up on cutting board. Form a pocket by making a slit lengthwise on thicker part of fillet, taking care not to cut all the way through.

  3. FLAKE crab meat and check for pieces of shells.

  4. IN A LARGE SKILLET, melt butter over medium heat. Sauté onion and celery until tender. Add garlic; cook 2 more minutes. Add parsley and green onions and remove from heat.

  5. STIR in lemon juice, cayenne pepper and breadcrumbs.

  6. ADD crabmeat and prawns or shrimp, tossing gently.

  7. STUFF fillet pockets with seafood mixture. Sprinkle with Parmesan cheese, paprika and melted butter.

  8. BAKE 20 to 25 minutes or until done.

  9. GARNISH with lemon slices and parsley

SERVES 4

Catfish Pizza

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Catfish Pizza

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • ½ cup olive oil

  • 1 tablespoon oregano, chopped (or 1 teaspoon dried oregano)

  • 1 tablespoon thyme, chopped (or 1 teaspoon dried thyme)

  • 1 tablespoon basil (or 1 teaspoon dried basil)

  • Salt to taste

  • 1 package of 2 pizza crusts

  • 1 tablespoon olive oil

  • Garlic salt

  • 2 cups grated Mozzarella cheese

  • 2 cups grated Italian fivecheese blend

  • 4 Roma tomatoes (about 1 pound), ends trimmed, cut into thin slices and drained on paper towel

  • 1 small red onion, peeled, trimmed and cut into thin slices

  • 4 ounces goat cheese, cut into small pieces (optional)

  • ¼ cup red bell peppers, julienned

  • ¼ cup yellow bell peppers, julienned

  • Red pepper flakes (optional)

Instructions

  1. PREHEAT oven to 450° F.

  2. IN A SHALLOW BOWL or zipper storage bag, combine fish with olive oil, oregano, thyme, basil and salt, turning to coat. Marinate for 30 minutes in refrigerator.

  3. REMOVE fish from marinade, adding 1 tablespoon of marinade to skillet. Heat skillet to medium-high. Cook fish 2 to 3 minutes per side. Remove from skillet and let cool. Sliceinto strips.

  4. BRUSH 1 tablespoon olive oil lightly over crust with a heavier coating on the edges. Dust with garlic salt.

  5. LAYER each pizza: Start with Mozzarella, then Italian cheese blend, tomato, onion, fish, goat cheese, red and yellow peppers and red pepper flakes. Bake until crust is golden brown, 12 to 15 minutes. (Compare with package directions.)

  6. TRANSFER pizza onto firm surface and cut into slices. Serve immediately.

MAKES 2 PIZZAS

Pecan-Crusted Catfish with Crisp Vegetable Slaw

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Pecan-Crusted Catfish with Crisp Vegetable Slaw

  • 4 U.S. Farm-Raised Catfish Fillets (about 6 ounces each)

  • 3 tablespoons butter, melted

  • ¼ teaspoon salt

  • ¹/8 to ¼ teaspoon ground red pepper

  • 1 cup coarsely chopped pecans, almonds or peanuts

  1. PREHEAT oven to 425°F. Coat a large baking sheet with nonstick cooking spray. In a small bowl, combine butter, salt and red pepper. Coat both sides of each fillet with seasoned butter.

  2. ON PREPARED BAKING SHEET, place fillets flat side down. Sprinkle tops with nuts. Bake until golden brown and opaque in center, 10 to 12 minutes, depending on size. Serve with Crisp Vegetable Slaw.

 

Crisp Vegetable Slaw

  • 1 cup thinly sliced red bell pepper

  • ²/³ cup thinly sliced snow peas

  • ¼ cup sliced and pitted ripe olives

  • ¼ cup thinly sliced green onions

  • 2 tablespoons parsley

  • 1 to 2 teaspoons minced jalapeños

  • 2 tablespoons rice vinegar or white vinegar

  1. IN A BOWL, combine all ingredients. Lightly toss and serve with fish.

Onion-Crusted Catfish

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Onion-Crusted Catfish

Ingredients

  • 8 U.S. Farm-Raised Catfish Fillets

  • 1 cup all-purpose flour

  • 1 teaspoon salt

  • ¼ teaspoon cayenne pepper

  • 1 teaspoon lemon zest

  • 1 cup French Fried Onions, crushed

PECAN SAUCE

  • ½ cup butter

  • ½ cup chopped pecans

  • 2 tablespoons lemon juice

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon fresh parsley, chopped

MELT butter in small saucepan until bubbly and slightly browned. ADD pecans and cook 1 minute to lightly toast.ADD lemon juice and Worcestershire sauce. Remove from heat; add parsley. Spoon over fish.

Instructions

  1. COMBINE flour, salt, cayenne pepper and lemon zest in shallow bowl.

  2. DREDGE fillets in flour mixture and press in crushed fried onions, coating well.

  3. BROWN fillets over medium-high heat serving side down for 3 to 4 minutes.

  4. TURN fillets and cook 3 to 4 more minutes or until done.

  5. WHILE fillets are cooking, make Pecan Sauce.

  6. PLACE fillets on plate and serve with sauce.

SERVES 4

Catfish with Lemon Pasta

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Catfish with Lemon Pasta

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • 2 teaspoons salt

  • 1 teaspoon dried, crushed

  • 5 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 1 (14.5-ounce) can diced tomatoes

  • 1 cup dry white wine (or chicken broth)

  • 4 cloves garlic, chopped

  • 3 tablespoons chopped Italian parsley (or 1 tablespoon dried)

  • 3 tablespoons chopped fresh basil (or 1 tablespoon dried, crushed)

  • 1 teaspoon dried oregano leaves, crushed

LEMON PASTA

  • ½ pound pasta

  • 1⁄3 cup olive oil

  • 1⁄3 cup grated Parmesan cheese

  • ¼ cup fresh lemon juice

  • 1-2 teaspoons lemon zest

  • Salt and freshly ground pepper

  • ¼ cup fresh basil leaves, chopped (or 1 tablespoon dried)

COOK pasta in salted water until tender but still firm. Meanwhile, whisk oil, cheese, lemon juice and lemon zest to blend. Drain pasta, reserving 1 cup of cooking liquid. Toss pasta with lemon sauce. If needed, add some of the reserved liquid. Season with salt and pepper.

Instructions

  1. SEASON fish with salt and red pepper flakes. Heat 3 tablespoons oil in a heavy skillet over medium-high heat. Add fish and sauté rounded side down for 3 minutes; turn, and sauté 3 minutes or until cooked. Transfer fish to a plate and set aside.

  2. ADD onion to same skillet and add 1 to 2 tablespoons olive oil. Sauté until translucent.

  3. ADD tomatoes with their juices, wine (or chicken broth), garlic, parsley, basil and oregano. Simmer until sauce is reduced slightly or about 10 minutes.

  4. GENTLY return fish and any juice to tomato mixture to absorb spices.

  5. SERVE over Lemon Pasta.

SERVES 4

Crispy Fried Catfish with Tomato-Field Peas and Garlic Mayonnaise

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Crispy Fried Catfish with Tomato-Field Peas and Garlic Mayonnaise

  • 4 U.S. Farm-Raised Catfish Fillets (about 6 ounces each)

  • Salt and pepper to taste

  • Peanut oil

     

  • PAT catfish dry with paper towels. Generously season fillets on both sides with salt and pepper. In a large, heavy skillet, heat ¼ inch peanut oil until ripples begin to appear. Carefully add catfish fillets to hot oil; fry until crisp and golden brown, about 3 to 4 minutes on each side.

  • REMOVE from skillet; drain on paper towels. Serve with Tomato-Field Peas and Garlic Mayonnaise.

 

Tomato-Field Peas

  • 4 cups ripe tomatoes, cut into

  • ½-inch pieces

  • 1½ cups blanched field peas, cut into 1-inch pieces

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ½ cup torn basil leaves

  • 1 tablespoon olive oil

 

  1. IN A LARGE BOWL, toss tomatoes and field peas with salt and pepper. Add basil leaves; drizzle with olive oil. Stir in 1 tablespoon of Garlic Mayonnaise. Mix well and taste for seasoning. Serve with fried catfish, drizzling Garlic Mayonnaise over fillets.

Classic Fried Catfish with Hushpuppies and Tartar Sauce

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Classic Fried Catfish with Hushpuppies and Tartar Sauce

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • ¾ cup yellow cornmeal

  • ¼ cup all-purpose flour

  • 2 teaspoons salt

  • 1 teaspoon cayenne pepper

  • ¼ teaspoon garlic powder

  • Vegetable oil for frying

Hushpuppies

  • 1½ cups self-rising cornmeal

  • ½ cup self-rising flour

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • ¼ cup jalapeños, finely chopped (optional)

  • 4 green onions, thinly sliced

  • 1 cup buttermilk

  • 1 large egg, beaten

  • ½ cup sharp cheddar cheese, shredded

PREHEAT oil to 350° F. Combine cornmeal, flour, sugar and salt. Mix well. In a separate bowl, combine jalapeños, onions, buttermilk, egg and cheese. Add to dry ingredients, stirring until just moistened. Cover with plastic wrap and let rest for 15 minutes. Drop batter by
heaping teaspoons into heated oil and fry, turning hushpuppies to cook evenly, until golden brown.

Tartar Sauce

  • 1 cup mayonnaise

  • 2 teaspoons Dijon mustard

  • 3 tablespoons sweet pickles, finely chopped

  • 2 tablespoons capers, chopped

  • 3 tablespoons green onions (use white bulb of onion), finely chopped; reserve green leaves for making hushpuppies)

  • 2 teaspoons lemon juice

  • 1 tablespoon fresh parsley, chopped

  • Salt and pepper to taste

COMBINE mayonnaise, mustard, pickles, capers, green onions, lemon juice and parsley. Mix well. Add salt and pepper. Chill before serving to allow the flavors to marry

Instructions

  1. COMBINE cornmeal, flour, salt, cayenne pepper and garlic powder.

  2. COAT catfish with mixture, shaking off excess. Fill a large, heavy skillet half full with vegetable oil. Heat to 350° F.

  3. ADD catfish in a single layer, and fry until golden brown, 5 to 6 minutes, depending on size.

  4. REMOVE fish from oil and drain on paper towels.

  5. SERVE with Hushpuppies and Tartar Sauce.

SERVES 4

Southern-Style Sweet Bourbon-Glazed Catfish with Toasted Pecans

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Southern-Style Sweet Bourbon-Glazed Catfish with Toasted Pecans

  • 2 U.S. Farm-Raised Catfish Fillets

  • ¼ cup seasoned cornmeal

  • 2 tablespoons of your favorite seasoning blend

  • ½ cup vegetable oil

  • ½ cup fresh pecans

  1. PLACE cornmeal into shallow dish and mix in seasoning blend. Coat fillets well and shake off any excess.

  2. 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.

  3. 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.

  4. POUR Sweet Bourbon Glaze over catfish fillets. Serve with roasted sweet potatoes and mustard greens.

 

Sweet Bourbon Glaze

  • ¼ cup dark brown sugar, packed

  • 2 tablespoons bourbon

  • 1 tablespoon molasses

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon soy sauce

  • 1 garlic clove, minced

  • ¼ teaspoon red pepper flakes

  1. WHISK together ingredients in a small sauce pan. Bring to a boil; reduce heat and simmer for 5 minutes.

Grilled Citrus Rosemary Catfish

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Grilled Citrus Rosemary Catfish

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • 1/2 fresh lemon per fillet

  • Salt and pepper to taste

Citrus Sauce

  • Juice and zest of 1 lime

  • Zest of 1 lemon

  • Zest of 1 orange

  • 6 ounces pineapple juice

  • 1/2 cup brown sugar

  • 1 tablespoon fresh rosemary, chopped

  • 1/4 teaspoon salt

Instructions

  1. Preheat grill.

  2. To make Citrus Sauce, combine all ingredients in a small sauce pan. Bring to boil; reduce heat and simmer 5 minutes.

  3. Place catfish in shallow dish and squeeze 1/2 fresh lemon over each. Sprinkle with salt and freshly ground black pepper. Let sit 5 minutes.

  4. Place catfish fillets on grill skin side up for 3 to 4 minutes. Flip over and grill 2 to 3 more minutes.

  5. Transfer catfish to serving plate and spoon warmed Citrus Sauce over fillets.

Serves 4. 

Poached Catfish with Fresh Mango Salsa

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Poached Catfish with Fresh Mango Salsa

2 U.S. Farm-Raised Catfish Fillets

  • 2½ cups water

  • ½ cup dry white wine

  • 1 tablespoon whole peppercorns

  • 2 garlic cloves

  • 1 bay leaf

  • 4 to 5 sprigs of herbs: parsley, rosemary, chives, tarragon

  • Salt and pepper to taste

  1. PLACE water, wine, peppercorns, garlic, bay leaf and herbs into sauté pan; bring to rolling boil. Reduce heat to simmer.

  2. SPRINKLE fillets with salt and pepper.

  3. GENTLY place catfish into liquid; cover and cook for approximately 4 to 5 minutes or until white and flaky.

  4. CAREFULLY remove catfish from poaching liquid with slotted spatula and place on serving platter. Spoon Fresh Mango Salsa over top of fish and serve.

 

fresh mango salsa

  • 1 cup fresh mango, diced

  • 1 cup fresh pineapple, diced

  • ½ medium red onion, finely diced

  • ½ jalapeño, seeded and finely diced

  • 1 cup canned black beans, rinsed

  • ½ fresh lime, juiced

  • ½ cup grape tomatoes, halved

  • 1 tablespoon fresh cilantro, roughly chopped

  • Salt and pepper to taste

  1. COMBINE all ingredients and season to taste.

Baked Mediterranean Catfish

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Baked Mediterranean Catfish

  • 4 U.S. Farm-Raised Catfish Fillets

  • 1 tablespoon olive oil

  • 1 cup zucchini, diced

  • ½ cup red onion, sliced

  • 2 garlic cloves, minced

  • ½ cup mixed Mediterranean olives, halved

  • ½ cup grape tomatoes, halved

  • 2 tablespoons fresh basil, chopped

  • 1 tablespoon capers

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ½ cup crumbled feta cheese for garnish

  1. PREHEAT oven to 450ºF.

  2. HEAT oil in sauté pan over medium heat. When oil is hot, add zucchini, onion and garlic. Cook 5 minutes or until onions are translucent. Remove from heat. Stir in olives, tomatoes, basil and capers.

  3. LIGHTLY brush catfish fillets with olive oil; season with salt and pepper. Place fillets into lightly oiled baking dish. Spoon equal amounts of vegetable mixture on top of each fillet. Bake 15 minutes or until fish flakes easily. Serve with crumbled feta cheese if desired.

Baked Cinnamon Chipotle Catfish with Sweet Pepper Slaw

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Baked Cinnamon Chipotle Catfish with Sweet Pepper Slaw

Ingredients

  • 2 U.S. Farm-Raised Catfish Fillets

  • 3 tablespoons olive oil

Sweet Pepper Slaw

  • 1 pound shredded slaw mix

  • 1 large seedless cucumber, peeled, seeded and diced

  • 1/2 cup red bell pepper cut into thin strips

  • 1/4 cup cider vinegar

  • 2 tablespoons Creole mustard

  • 1 tablespoon sugar

  • Salt and pepper to taste

Cinnamon Chipotle Rub

  • 1 tablespoon brown sugar

  • 1 teaspoon kosher salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon chipotle powder

  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 425° F.

  2. To make slaw, combine all items. Toss well; cover and refrigerate until ready to use.

  3. To make rub, combine all ingredients in small bowl and mix well.

  4. Lightly brush catfish fillets with olive oil; season with Cinnamon Rub and set aside.

  5. Heat large skillet over medium high heat; add remaining olive oil. Add fillets and cook 1 minute on each side.

  6. Place fillets into oiled baking dish. Bake 7 to 9 minutes until fish flakes easily. Remove from oven and let rest 4 minutes.

  7. Place Sweet Pepper Slaw on a serving platter and top with baked catfish fillets.

Serves 4. 

Cajun Catfish with Honey Dijon Bacon Potato Salad

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Cajun Catfish with Honey Dijon Bacon Potato Salad

  • 4 U.S. Farm-Raised Catfish Fillets

  • ½ cup fish breading

  • 1 tablespoon Creole seasoning

  • 1½ to 2 cups frying oil

  1. COMBINE fish breading and Creole seasoning in a shallow bowl. Coat catfish in breading, lightly shaking off any excess. In large skillet, HEAT oil over high heat. Fry catfish until golden brown, about 3 minutes per side.

  2. PLACE on paper towel to drain.

  3. SERVE immediately with Honey Dijon Bacon Potato Salad.

 

Honey Dijon Bacon

Potato Salad

  • 5 cups baby Yukon Gold potatoes, cooked and quartered

  • 1 medium red onion, diced

  • 1½ cups celery, diced

  • 1 cup bacon, cooked, drained and chopped

  • 2 tablespoons honey

  • 2 tablespoons mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 tablespoon Creole mustard

  • 1 tablespoon fresh parsley, chopped

  • Salt and pepper to taste

  • Hot sauce to taste

  1. COMBINE all ingredients and mix well. ADJUST seasoning with salt, pepper and hot sauce.

  2. COVER and refrigerate.

Catfish Almondine

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Catfish Almondine

  • 2 U.S. Farm-Raised Catfish Fillets

  • 2 tablespoons butter, divided

  • ¼ cup slivered almonds

  • 1 lemon, zested and juiced

  1. In large skillet over medium heat, MELT 1 tablespoon butter. Place fillets serving side down and cook for 4 minutes or until nicely browned.

  2. TURN fillets; cook for 4 more minutes or until done. Remove from skillet and set aside.

  3. ADD remaining butter to skillet. Add almonds, zest and lemon juice. Cook 1 minute or until almonds begin to brown.

  4. PLACE catfish on plate and serve with almondine sauce.

Catfish with Caper & Dill Sauce and Rosemary Potatoes

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Catfish with Caper & Dill Sauce and Rosemary Potatoes

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • 1½ cups all-purpose flour

  • ¾ cup Parmesan cheese

  • 3-4 tablespoons olive oil

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 cup chicken broth

  • Juice of 1 lemon

  • 2 teaspoons capers

  • 1½ teaspoons dill weed

  • Salt and pepper to taste

ROSEMARY POTATOES

  • Red potatoes, thinly sliced with skin on

  • 1 onion, sliced

  • Dried or fresh rosemary

  • Olive oil

  • Salt and pepper to taste

IN SAUTÉ PAN, cook onion in olive oil 3 to 4 minutes at medium-high heat. Add more olive oil and sliced potatoes. Add rosemary, salt and pepper to taste. As potatoes begin to cook, toss every few minutes until done.

Instructions

  1. MIX flour and cheese. Press fillets in flour mixture to coat.

  2. ADD olive oil to skillet and heat to medium-high. Add fillets, rounded side down, and cook 3 to 4 minutes or until golden brown. Turn fillets and cook an additional 3 to 4 minutes or until done.Remove from skillet and wipe clean with paper towel.

  3. TO MAKE SAUCE, melt butter in skillet and stir in 2 tablespoons flour. Slowly add chicken broth, stirring constantly to begin thickening. Add lemon juice, capers and dill weed.

  4. ADJUST seasoning and add salt and pepper to taste.

  5. PLACE cooked fillets on platter and top with Caper and Dill Sauce.

  6. SERVE with Rosemary Potatoes.

SERVES 4

Catfish Calzones

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Catfish Calzones


Ingredients

  • 1 pound U.S. Farm-Raised Catfish Fillets

  • 4 tablespoons olive oil, divided

  • Italian seasoning

  • Garlic salt

  • 4 cloves garlic, minced

  • 1 cup grape tomatoes, halved

  • ½ teaspoon fresh thyme

  • 2 tablespoons fresh Italian parsley leaves, chopped

  • ¼ cup dry white wine (or chicken broth)

  • 2 (13.8-ounce) refrigerated cans pizza crust dough

  • 3 cups shredded Mozzarella cheese

  • 1 large egg, beaten to blend for egg wash

  • Extra-virgin olive oil

Instructions

  1. PREHEAT oven to 450° F. Line 2 large baking sheets with parchment paper.

  2. LIGHTLY BRUSH fish with olive oil. Lightly dust with Italian seasoning and garlic salt. Heat 2 tablespoons oil in skillet to medium-high. Sauté fish 3 to 4 minutes per side. Remove and set aside. When cool, cut into bite-sized pieces.

  3. TO SAME SKILLET, add 2 tablespoons olive oil. Sauté garlic until fragrant, about 2 minutes. Add tomatoes, thyme, parsley and wine. Increase heat to medium and simmer until most of liquid evaporates, about 5 minutes. (Too much liquid
    will make calzones soggy.)

  4. REMOVE pizza crust from container. Do not unroll. Cut each into 3 equal pieces. Roll out each piece of pizza dough into a 7-inch diameter floured round.

  5. SPRINKLE half of Mozzarella over lower half of each pizza dough portion, dividing equally and leaving 1-inch border. Spoon tomato mixture over cheese. Add fish and top with remaining half of Mozzarella.

  6. BRUSH edges of dough with egg wash. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together and crimp to seal. Brush lightly with egg wash for a nice cooked appearance.

  7. TRANSFER calzones to baking sheets. Bake until calzones puff and turn golden brown, 10 to 12 minutes. Brush extra-virgin olive oil over calzones and serve.

SERVES 4

Oven-Baked Blackened Catfish & Savory Cheese Grits

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Oven-Baked Blackened Catfish & Savory Cheese Grits

Ingredients

  • 1 pound U.S. Farm-Raised Catfish Fillets

  • 2 tablespoons olive oil

  • 3 tablespoons paprika

  • 1 teaspoon salt

  • 1 teaspoon onion powder

  • 1 teaspoon black pepper

  • 1 teaspoon cayenne pepper

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • ½ teaspoon garlic powder

Savory Cheese Grits

  • 1 cup chicken broth

  • 1 cup water

  • ½ cup half-and-half

  • ¾ cup quick grits

  • 2 tablespoons butter

  • 1 teaspoon salt

  • 1⁄8 teaspoon paprika

  • 1⁄8 teaspoon garlic powder

  • 1⁄8 teaspoon cayenne pepper

  • ¼ teaspoon white pepper

  • ½ cup sharp cheddar cheese

BRING chicken broth, water and half-and-half to a boil over medium-high heat. Gradually whisk in grits. Reduce heat to medium-low and cover. Cook 5 to 7 minutes or until thickened, stirring occasionally. Add remaining ingredients, stirring until well blended. Remove from heat. Allow to cool slightly.

Instructions

  1. PREHEAT oven to 375° F.

  2. CREATE a spice rub by combining paprika, salt, onion powder, black pepper, cayenne pepper, thyme, oregano and garlic powder.

  3. LINE a sheet pan with foil and lightly brush with olive oil.

  4. PAT fillets dry. Brush with olive oil.

  5. RUB both sides of fillets with spice rub.

  6. PLACE serving side up on oiled pan and bake 15 to 20 minutes or until nicely browned.

  7. SERVE with Savory Cheese Grits

SERVES 4

Baked Italian-Style Catfish

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Baked Italian-Style Catfish

Ingredients

  • 8 U.S. Farm-Raised Catfish Fillets

  • 1 cup breadcrumbs or Panko

  • 1 cup Parmesan cheese, shredded

  • ¾ cup fresh Italian parsley, chopped

  • ½ teaspoon dried oregano

  • ¼ teaspoon dried basil

  • 1 teaspoon paprika

  • ¼ teaspoon garlic powder

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 1 stick butter, meltedLemon wedges

  • Parsley sprigs

Instructions

  1. PREHEAT oven to 375° F.

  2. LIGHTLY COAT 13 x 9 baking pan with cooking spray.

  3. COMBINE dry ingredients in a shallow bowl and stir well.

  4. PAT fish dry.

  5. DIP catfish in melted butter and roll in breadcrumb mixture.

  6. ARRANGE fillets in prepared baking dish.

  7. BAKE uncovered for 20 to 30 minutes or until fish flakes easily.

  8. GARNISH with lemon wedges and parsley sprigs.

SERVES 8

Bacon-Wrapped Catfish with Cream Cheese Stuffing

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Bacon-Wrapped Catfish with Cream Cheese Stuffing

Ingredients

  • 8 (3-5-ounce) U.S. Farm-Raised Catfish Fillets

  • Seasoned salt

  • Paprika

  • 8 slices smoked bacon

  • 1 cup Italian breadcrumbs

  • 4 ounces cream cheese,softened

  • 2 tablespoons diced, jarred jalapeños

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon celery salt

  • 2 tablespoons onion, finely chopped

  • 2 teaspoons dried parsley

  • 1 teaspoon ground thyme

Instructions

  1. PREHEAT oven to 375° F.

  2. PLACE bacon on sheet pan in single layer and bake for 10 minutes or until lightly browned.

  3. COMBINE breadcrumbs, cream cheese, jalapeños, lemon juice, celery salt, onion, parsley and thyme. Divide into 8 portions.

  4. LIGHTLY DUST fillets with seasoned salt. Place fillets flat side up. Place 1 portion of stuffing in middle of each fillet. Wrap thin side of fillet toward center, then thicker side toward center. Secure with a toothpick. Wrap 1 slice of bacon around each fillet, securing with toothpicks. Sprinkle tops with paprika.

  5. SPRAY cooking rack and baking sheet with cooking spray. Place catfish rolls on rack. Bake 20 to 30 minutes or until fish is cooked through.

  6. REMOVE toothpicks. Garnish with lemon slices and parsley.

SERVES 8

Catfish & Asparagus Roll-Ups

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Catfish & Asparagus Roll-Ups

Ingredients

  • 6 U.S. Farm-Raised

  • Catfish Fillets

  • 1½ teaspoons olive oil

  • 24 asparagus spears, trimmed and partially cooked

  • 6 slices Swiss cheese

  • 1 teaspoon paprika

Dill Sauce

  • ¾ cup mayonnaise

  • 3 tablespoons Dijon mustard

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon lemon zest

  • 1 teaspoon dried dill

  • 1½ teaspoon salt

  • 1 teaspoon black pepper

COMBINE mayonnaise, Dijon mustard, lemon juice, lemon zest, dill, salt and pepper until well blended. Divide sauce into 2 bowls: 1 for basting fillets prior to cooking and 1 as a sauce to be served with the cooked roll-ups.

Instructions

  1. PREHEAT oven to 400° F.

  2. LIGHTLY COAT bottom of baking pan with olive oil.

  3. PARTIALLY COOK asparagus until crisp-tender in boiling water. Fold Swiss cheese slices in half, then again in half, making a cube.

  4. PAT fillets dry. Place rounded side down on work surface. Baste lightly with Dill Sauce. Place 4 asparagus spears on each fillet. Top with 1 folded slice of cheese. Begin rolling from the thinner end of fillet toward thicker end. Secure with toothpicks.

  5. PLACE each roll in baking pan and coat with sauce. Combine Panko and paprika. Sprinkle each fillet with Panko mixture, pressing crumbs into sauce.

  6. BAKE until crumbs are browned, about 25 minutes.

SERVES 6