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.

Cajun Catfish Pastries

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Cajun Catfish Pastries

Ingredients

  • 1 pound U.S. Farm-Raised Catfish Fillets, cooked and flaked

  • 2 teaspoons liquid crab boil

  • 1 teaspoon salt

  • 2 tablespoons butter

  • ½ cup green bell pepper, minced

  • ½ cup celery, minced

  • ¼ cup green onions, chopped

  • 3 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 1½ cups heavy whipping cream

  • 1 tablespoon parsley, minced or 1 teaspoon dried parsley

  • 2 teaspoons Cajun seasoning

  • 4 ounces Monterey Jack cheese, grated

  • 4 (1.9-ounce) packages frozen mini phyllo cups, thawed

Instructions

  1. PREHEAT oven to 400° F

  2. SIMMER fish in water seasoned with salt and liquid crab boil 5 to 7 minutes or until cooked. Remove fish, cool and flake.

  3. IN A LARGE SKILLET melt butter over medium-high heat. Add bell pepper, celery, onions and garlic. Cook until vegetables are tender, about 3 minutes.

  4. STIR IN flour and cook for 2 minutes, stirring constantly. Stir in cream, parsley and Cajun seasoning. Simmer about 10 minutes until slightly thickened.

  5. ADD cheese, stirring until melted. Remove from heat. Add flaked fish to cheese mixture.

  6. PLACE phyllo cups on baking sheets. Fill cups evenly with mixture. Sprinkle topping over pastries.

  7. BAKE until lightly browned, approximately 15 minutes. Serve warm.

MAKES 60 TARTS

Spicy Chipotle Catfish Sandwich

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Spicy Chipotle Catfish Sandwich

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • Zest of 1 lemon

  • 2 tablespoons freshly squeezed lemon juice

  • 2 cloves garlic, minced

  • 1 chipotle pepper in adobo sauce, minced

  • Salt and pepper to taste

  • 4 regular or multigrain sourdough rolls

  • 4 slices sweet onion

  • Chopped cabbage or Romaine lettuce

CHIPOTLE MAYONNAISE

  • ¼ cup mayonnaise

  • 1 tablespoon capers

  • Smoked Spanish Paprika

  • Half of chipotle mix

IN A MEDIUM BOWL, mix
all ingredients until well
blended.

Instructions

  1. PREHEAT oven to 400° F.

  2. MIX lemon zest, lemon juice, garlic and chipotle pepper. Divide
    equally into 2 bowls.

  3. RUB a small amount of olive oil on fish. Top fish with half of
    chipotle mix. Sprinkle with salt and pepper.

  4. BAKE 8 minutes or until done.

  5. ASSEMBLE sandwiches with fish, chipotle mayonnaise, onion
    and lettuce.

SERVES 4

Catfish Salad in Pita

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Catfish Salad in Pita

Ingredients

  • 2 U.S. Farm-Raised Catfish Fillets, cooked and flaked

  • 1 tablespoon Cajun seasoning

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 cup celery

  • 1/2 red onion, finely diced

  • 1/2 cup green onion, thinly sliced

  • 1 cup mayonnaise

  • 1 tablespoon hot sauce

  • Salt and pepper to taste

  • 4 whole-wheat pita rounds, split and opened

  • 8 green leaf lettuce leaves

  • 1 large tomato, sliced (optional)

Instructions

  1. Sprinkle cooked catfish with Cajun seasoning.

  2. Combine catfish, bell peppers, celery, onion, mayonnaise, hot sauce, and salt and pepper in bowl; mix well.

  3. Place lettuce leaf and tomato slice in each pita half; spoon in catfish salad.

Serves 4.

Catfish Quiche

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Catfish Quiche

  • 2 U.S. Farm-Raised Catfish Fillets, cooked and flaked

  • ½ cup mayonnaise

  • 2 tablespoons flour

  • 2 large eggs, beaten

  • ½ cup whole milk

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 1 cup Swiss cheese, grated

  • ½ cup green onions, thinly sliced

  • 1 (9-inch) unbaked pie crust or 8 mini pie crusts

 

  1. PREHEAT oven to 350ºF.

  2. In large bowl, BEAT together mayonnaise, flour, eggs, milk, salt and pepper.

  3. FOLD in catfish, cheese and onions. Pour into pie crust. Bake in middle of oven for 40 minutes, or until a knife inserted near the center comes out clean.

  4. COOL on wire rack 5 minutes before serving. Garnish with thinly sliced green onions if desired.

Baked Catfish Provencal

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Baked Catfish Provencal

Ingredients

  • 2 U.S. Farm-Raised Catfish Fillets

  • 2 tablespoons olive oil, divided

  • 1 cup mushrooms, sliced

  • 1/2 sweet onion, thinly sliced

  • 3 garlic cloves, minced

  • 1 cup grape tomatoes, halved

  • 1 cup crushed tomatoes

  • 1 tablespoon butter

  • 1 tablespoon dried Italian herbs

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 1/4 cup chopped Italian parsley

  • 2 servings pasta, cooked

Instructions

  1. Preheat oven to 400° F.

  2. Place 1 tablespoon olive oil in skillet over medium high heat. Add mushrooms, onion, and garlic; sauté until tender, about 5 minutes.

  3. Add grape tomatoes and crushed tomatoes; cook 3 more minutes until heated through.

  4. While vegetables are cooking, add butter and remaining olive oil to ovenproof skillet over medium high heat. Season both sides of catfish with Italian herbs, salt and pepper. Carefully place catfish in skillet; cook 3 minutes. Turn fillets and cook another 3 minutes.

  5. Slowly spoon vegetable mixture onto fillets in skillet. Place in oven and cook 5 minutes. Remove from oven; sprinkle with Italian parsley. Serve with your favorite pasta.

Serves 2. 

Catfish and Shrimp Stuffed Mushrooms

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Catfish and Shrimp Stuffed Mushrooms

  • 2 U.S. Farm-Raised Catfish Fillets, cooked and flaked

  • ½ cup melted butter

  • 1 cup seasoned croutons, crushed

  • ¾ cup mozzarella cheese, shredded

  • ½ cup Parmesan cheese, grated

  • 8 ounces small shrimp, peeled and cooked

  • 3 garlic cloves, minced

  • 1 teaspoon fresh thyme leaves

  • 1 lemon, zested

  • 1 teaspoon fresh lemon juice

  • ½ teaspoon salt

  • ½ teaspoon pepper1 pound fresh button mushrooms, stems removed

  • Thyme leaves for garnish 

 

  • PREHEAT oven to 425ºF. Line baking sheet with parchment paper.

  • COMBINE all ingredients except mushrooms in bowl and stir well to incorporate.

  • SPOON mixture into mushrooms; place stuffed mushrooms onto baking sheet.

  • COOK 10 to 12 minutes or until lightly browned.

  • GARNISH with thyme leaves. Serve warm.

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.

Catfish Etouffée

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Catfish Etouffée

Ingredients

  • 2 U.S. Farm-Raised Catfish Fillets

  • 3 tablespoons olive oil, divided

  • 1 to 2 cups mixed bell peppers, diced

  • 1/2 cup red onion, diced

  • 1/2 cup celery, diced

  • 2 tablespoons fresh garlic, chopped

  • 2 cups of your favorite etouffée sauce

  • 2 teaspoons Cajun seasoning spice blend

  • 1 cup rice, cooked

Instructions

  1. Heat 2 tablespoons olive oil in sauté pan over high heat; add peppers, onion, celery and garlic. Sauté until onions are soft. Add etouffée sauce and reduce to a simmer.

  2. In another skillet, heat 1 tablespoon olive oil over medium high heat. Sprinkle fillets with Cajun seasoning. Place into skillet and sauté for approximately 4 to 5 minutes.

  3. Turn fillets over and gently pour etouffée sauce over fillets. Reduce heat to low; simmer approximately 5 minutes or until catfish is cooked through.

  4. Serve over rice.

Serves 2. 

Oven-Baked Catfish Cakes with Lemon Caper Sauce

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Oven-Baked Catfish Cakes with Lemon Caper Sauce

Ingredients

  • 1 lb. U.S. Farm-Raised Catfish Fillets, cooked

  • 1-1/2 cups mashed potatoes

  • 1/4 cup red onion, diced

  • 1/4 cup red bell pepper, diced

  • 1 teaspoon fresh parsley, chopped

  • 1 tablespoon Creole mustard

  • 1 tablespoon mayonnaise

  • 1/2 teaspoon capers, chopped

  • 1/2 teaspoon salt

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon hot sauce

  • 1 cup bread crumbs

  • 1/4 cup olive oil

Lemon Caper Sauce

  • 2 tablespoons mayonnaise

  • 1 tablespoon Creole mustard

  • 1/4 teaspoon Cajun seasoning blend

  • 1 tablespoon capers, chopped

  • 1 teaspoon hot sauce

  • 1 tablespoon red onion, finely diced

  • 1/2 lemon, juiced

Instructions

  1. Preheat oven to 350° F.

  2. Mix together all ingredients, except olive oil and bread crumbs. Shape into equal size cakes and coat with bread crumbs.

  3. In medium skillet, heat oil over medium high heat. Cook catfish cakes 2 minutes on each side.

  4. Transfer catfish cakes to greased baking sheet; bake in oven 15 minutes.

  5. Remove catfish cakes from oven and place on serving dish. Garnish with Lemon Caper Sauce and fresh lemon wedges.

Lemon Caper Sauce

  • Combine all ingredients and mix well.

Serves 4. 

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. 

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

Catfish Sate

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Catfish Sate

Ingredients

Catfish Sate

  • 2 tablespoons vegetable oil

  • 3 cloves garlic, minced

  • 1 teaspoon grated lime zest

  • 2 tablespoons lime juice

  • 1 tablespoon curry powder

  • 1 teaspoon sugar

  • 1 teaspoon soy sauce

  • 1/2 teaspoon cayenne pepper

  • 1 pound U.S. Farm-Rasied Catfish fillets, cut into bite-size pieces

  • Cooked rice for serving

Spicy Peanut Sauce

  • 1/2 teaspoon cayenne pepper

  • 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 1 cup cream of coconut

  • 1 cup peanut butter

  • 1/2 cup milk

  • 1 teaspoon grated lime zest

  • 1 tablespoon brown sugar

  • 2 teaspoons soy sauce

  • 1/2 teaspoon curry powder

  • 1/2 teaspoon ground cinnamon

Instructions

  1. Mix oil, garlic, lime zest, lime juice, curry powder, sugar, soy sauce and cayenne pepper in a shallow dish.

  2. Add catfish fillet pieces, stirring and tossing until well coated. Cover with plastic wrap and refrigerate for 1 hour to marinate.

  3. Preheat the oven to 350°F.

  4. Place catfish pieces on a baking sheet. Bake for about 20 minutes or until fish flakes easily when tested with a fork. Serve with Spicy Peanut Sauce and rice.

  5. For Spicy Peanut Sauce: Heat oil in a large skillet over medium heat. Add onion and sauté until tender. Stir in the remaining ingredients. Reduce the heat to low and cook for 5 minutes or until thickened to desired consistency. Makes about 3 cups.

Horseradish Crusted Catfish with Remoulade

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Horseradish Crusted Catfish with Remoulade

Ingredients

4 U.S. Farm-Raised Catfish fillets
2 tablespoons horseradish
2 tablespoons Creole mustard
2 tablespoons garlic, chopped
¼ cup parsley, chopped
1 teaspoon lemon juice
1 cup panko breadcrumbs
½ cup olive oil, divided

SAUCE
1 cup mayonnaise
1⁄3 cup Creole mustard
1 tablespoon sweet paprika
¼ cup green onion, chopped
1 tablespoon Dijon mustard
1½ teaspoons horseradish
¼ teaspoon Worcestershire sauce
¼ teaspoon lemon juice
¼ teaspoon garlic, minced
1 teaspoon capers, chopped (optional)
¼ teaspoon Louisiana hot sauce

(optional)

Instructions

  1. PREHEAT oven to 350˚F.

  2. COMBINE horseradish, mustard, garlic, parsley and lemon juice; add breadcrumbs. Slowly add ¼ cup olive oil. Mix to a consistency that will hold to catfish fillets. Add more oil if needed.

  3. PRESS ¼ of horseradish mixture firmly onto rounded side of each catfish fillet.

  4. LINE a baking pan with aluminum foil. Place wire rack in pan and spray with vegetable oil. Place fish on rack and bake for 15-20 minutes or until done and lightly browned.

  5. SERVE with remoulade sauce.

  6. TO MAKE SAUCE mix all ingredients thoroughly. May be made ahead to allow flavors to blend.

Catfish and Goat Cheese Pastries

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Catfish and Goat Cheese Pastries

Ingredients

  • 1 15-ounce package folded, refrigerated, unbaked pie crusts (2 crusts)

  • 1 medium onion, chopped

  • 1 garlic clove, minced

  • 3 tablespoons butter or margarine

  • 1 1/2 pounds U.S. Farm-Raised Catfish fillets, cubed

  • 8 ounces fresh goat cheese or soft-style cream cheese2 tablespoons chopped fresh basil OR 1 teaspoon dried basil, crushed

Instructions

  1. Let pie crusts stand at room temperature for 10 to 15 minutes according to package directions. Unfold piecrusts. Place on un-greased baking sheet.

  2. In a saucepan, cook onion and garlic in butter or margarine until tender. Add catfish; cook and stir about 5 minutes or until fish flakes easily. Use spoon to break fish into small pieces.

  3. Add goat cheese or cream cheese and basil. Cook and stir until cheese melts. Remove from heat.

  4. Spoon half of the catfish mixture onto half of each piecrust. Moisten edges with water. Fold pie crusts in half; turn edges under. Seal edges with the tines of a fork. For smaller pastries, cut pie crusts into thirds.

  5. Prick top of piecrust and brush with milk. Bake in a 375 degree oven for 25 to 30 minutes or until pastry is brown. Cut into wedges and serve warm.

Notes:
Makes 2 pastries or 8 servings.

Pistachio Crunch Catfish with Mango Salsa

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Pistachio Crunch Catfish with Mango Salsa

Ingredients

4 U.S. Farm-Raised Catfish fillets
½ cup dried cranberries, coarsely chopped
½ cup shelled pistachios, coarsely chopped
¼ teaspoon garlic powder
2⁄3 cup panko breadcrumbs
2 tablespoons butter, melted
Salt and pepper to taste
1 jar Mango/Peach Salsa
1 lime, sliced

Instructions

  1. PREHEAT oven to 350˚F. Line a baking sheet with foil. Place a wire rack on baking sheet and spray with vegetable oil.

  2. MIX cranberries, pistachios, garlic powder and breadcrumbs.

  3. Add butter, salt and pepper.

  4. SPREAD a tablespoon of salsa on each catfish fillet. Top rounded side evenly with crumb mixture and gently press on fillet. Carefully place on rack.

  5. BAKE for 15-20 minutes or until done.

  6. SERVE with remaining salsa and slices of lime.

Coconut Crusted Catfish

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Coconut Crusted Catfish

4 U.S. Farm-Raised Catfish Fillets
1 cup milk
1 egg
1 cup panko breadcrumbs
1 cup sweetened flaked coconut
½ teaspoon salt
½ teaspoon black pepper
Lime wedges for garnish

 

  1. Preheat oven to 425°F.

  1. Season each fillet with salt and pepper.

  1. In a small bowl, whisk together milk and egg. In another small bowl, stir together remaining ingredients.

  1. Dip seasoned catfish fillet into egg mixture, then coconut mixture. Place on a sheet tray. Repeat with remaining fillets.

  1. Bake for 15 minutes. Remove from oven and serve with lime wedges.

 

Yields: 4 servings