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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!
Baked Catfish in Papillotes
Ingredients
2 U.S. Farm-Raised Catfish Fillets
2 celery ribs, cut into 3-inch pieces, then cut into long strips
1 large carrot, peeled and cut into 3-inch pieces, then cut into long strips
1 medium red onion, halved then sliced
1/4 cup olive oil
2 large sheets parchment paper
3 tablespoons dry white wine
1 lemon, juiced
2 tablespoons clam juice
1 large tomato, seeded and chopped
1 teaspoon fresh thyme leaves
1 teaspoon fresh dill, chopped
1 teaspoon fresh tarragon, chopped
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 celery ribs, cut into 3-inch pieces, then cut into long strips
1 large carrot, peeled and cut into 3-inch pieces, then cut into long strips
1 medium red onion, halved then sliced
1/4 cup olive oil
2 large sheets parchment paper
3 tablespoons dry white wine
1 lemon, juiced
2 tablespoons clam juice
1 large tomato, seeded and chopped
1 teaspoon fresh thyme leaves
1 teaspoon fresh dill, chopped
1 teaspoon fresh tarragon, chopped
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions
Step 1. Preheat oven to 400° F. Bring small pot of water to boil. Add celery and carrots; cook 1 minute. Remove and place under running cold water; dry on paper towel.
Step 2. Cut 2 sheets of parchment paper into a 20 x 20 in. square; fold in half and lightly crease. Unfold paper; lightly brush one side of each paper with olive oil. Divide celery, carrots and onion evenly into a small pile on one half of each paper. Place one fillet on top of each. Lightly fold up edges to create a small, bowl-like vessel.
Step 3. In bowl, combine wine, lemon juice and clam juice. Drizzle each fillet with 3 tablespoons of mixture. Place half the chopped tomato over each fillet and sprinkle half of each fresh herb over tomatoes. Season with salt and pepper.
Step 4. Fold parchment paper over fillet and vegetables. Beginning at the creased corner, start folding the edges over one-half inch. Continue until paper is a series of tight, overlapping folds.
Step 5. Place papillotes on large baking sheet. Bake 11 minutes or until bags are nicely puffed and slightly browned.
Serves 2
Step 2. Cut 2 sheets of parchment paper into a 20 x 20 in. square; fold in half and lightly crease. Unfold paper; lightly brush one side of each paper with olive oil. Divide celery, carrots and onion evenly into a small pile on one half of each paper. Place one fillet on top of each. Lightly fold up edges to create a small, bowl-like vessel.
Step 3. In bowl, combine wine, lemon juice and clam juice. Drizzle each fillet with 3 tablespoons of mixture. Place half the chopped tomato over each fillet and sprinkle half of each fresh herb over tomatoes. Season with salt and pepper.
Step 4. Fold parchment paper over fillet and vegetables. Beginning at the creased corner, start folding the edges over one-half inch. Continue until paper is a series of tight, overlapping folds.
Step 5. Place papillotes on large baking sheet. Bake 11 minutes or until bags are nicely puffed and slightly browned.
Serves 2