Catfish With Pecan Cream Cheese Recipe - Cooking Index
Catfish With Pecan Cream Cheese Recipe - Cooking Index
I've used this recipe on a variety of both freshwater and saltwater fish. The key is to make sure that the fillets are thin enough to roll up without a struggle and thick enough to keep from tearing.
Courses: Main Course| 2 | Catfish 1/4"-thk fillets - (6 to 10 oz ea) - skin removed | |
| 1 teaspoon | 5ml | Cajun spice |
| 2/3 cup | 157ml | Cream cheese - softened |
| 1 teaspoon | 5ml | Freshly-squeezed lemon juice |
| 1 | Green onion, white and green part - minced | |
| 1/4 cup | 36g / 1.3oz | Roasted pecans - chopped |
| 2 tablespoons | 30ml | Dry cornbread stuffing - smashed |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Season fillets with Cajun spice. In a small bowl, combine remaining ingredients. Lay fillets flat on surface. Spread cream cheese mixture evenly over each fillet.
Starting at one end, roll each fillet snugly and secure with a wooden skewer. Sprinkle additional cornbread stuffing over top and bake in a preheated 400 degree oven for 15 minutes. Remove skewer and serve.
This recipe yields 2 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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