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There are hundreds of ways to incorporate our gourmet catfish into meals. There’s nothing better than having an incredible meal with a table full of friends and family. After all, the family dinner table has always been a place of fellowship, friendship, and, well, food lovers in general.
Whether it’s appetizers, soups, or entrees, we love catfish and we believe you will, too. You will enjoy our pond-raised catfish for its fresh, light taste and versatility, not to mention its low fat, calorie, and cholesterol content. Our catfish fillets are rich in protein and other nutrients to round out a good healthy meal.
We are happy to share these catfish rich recipes. Bon appetit!
Catfish and Shrimp Stuffed Mushrooms
Ingredients
2 U.S. Farm-Raised Catfish Fillets, cooked and flaked
1/2 cup melted butter
1 cup seasoned croutons, crushed
3/4 cup mozzarella cheese, shredded
1/2 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
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound fresh button mushrooms, stems removed
1/2 cup melted butter
1 cup seasoned croutons, crushed
3/4 cup mozzarella cheese, shredded
1/2 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
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound fresh button mushrooms, stems removed
Instructions
Step 1. Preheat oven to 425° F. Line baking sheet with parchment paper.
Step 2. Combine all ingredients except mushrooms in bowl and stir well to incorporate.
Step 3. Spoon catfish mixture into mushrooms; place stuffed mushrooms onto baking sheet.
Step 4. Cook 10 to 12 minutes or until lightly browned. Garnish with thyme leaves. Serve warm.
Serves 4-6.
Step 2. Combine all ingredients except mushrooms in bowl and stir well to incorporate.
Step 3. Spoon catfish mixture into mushrooms; place stuffed mushrooms onto baking sheet.
Step 4. Cook 10 to 12 minutes or until lightly browned. Garnish with thyme leaves. Serve warm.
Serves 4-6.