Holiday-Special Catfish Fillets
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With so many of us wanting to eat lighter and brighter this time of year, how about adding this fresh-tasting, holiday-special catch to this year’s menu lineup? And whether you serve it for Christmas Eve, Christmas Day, or anytime right through New Year’s Eve, we promise you won’t be disappointed.
What You'll Need
- 4 (6-ounce) U.S. Farm-Raised Catfish Fillets
- 8 ounces lump crabmeat
- 1/2 cup Italian breadcrumbs
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 stick (1/4 cup) butter, melted
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 2 tablespoons diced roasted red pepper, drained well
- 1 tablespoon chopped fresh parsley
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
What to Do
- Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray. Place catfish fillets on a baking sheet; set aside.
- In a medium bowl, combine crabmeat, breadcrumbs, onion powder, garlic powder, and butter; gently mix until thoroughly combined. Evenly divide crab mixture onto fish. Bake 18 to 20 minutes, or until fish is firm in center.
- Meanwhile, in a saucepan over medium-low heat, combine heavy cream and parmesan cheese, and stir until cheese is melted and sauce has thickened. Stir in red pepper, parsley, salt, and pepper; heat until hot. Spoon sauce over catfish and serve immediately.
Test Kitchen Tip
If you happen to buy frozen catfish rather than fresh, just leave it in the fridge overnight to thaw. Then, pat it dry with a paper towel and follow these easy-to-prepare instructions.
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