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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 en Papillote
Ingredients
1 tablespoon soy sauce
2 tablespoons dry sherry
2 tablespoons chopped green onions
1 clove garlic, minced
1/4 teaspoon ground ginger
4 U.S. Farm-Raised Catfish fillets, cut into 2-inch cubes
1 red bell pepper, cut into julienne strips
2 ounces thinly sliced ham, cut into julienne strips
8 lemon slices
2 tablespoons dry sherry
2 tablespoons chopped green onions
1 clove garlic, minced
1/4 teaspoon ground ginger
4 U.S. Farm-Raised Catfish fillets, cut into 2-inch cubes
1 red bell pepper, cut into julienne strips
2 ounces thinly sliced ham, cut into julienne strips
8 lemon slices
Instructions
Step 1. Preheat the oven to 400°F. Cut parchment paper or aluminum foil into four 12-inch squares. Fold in half to make a crease down the center and then open up.
Step 2. Mix soy sauce, sherry, green onions, garlic and ginger in a shallow dish. Add catfish fillet cubes to the dish and toss to coat with marinade mixture. Set aside.
Step 3. Divide the catfish mixture among the squares of parchment or foil, placing it on one half of each square. Arrange strips of bell pepper and ham over the catfish and top with 2 lemon slices. Spoon some of the remaining marinade mixture over each packet. Fold parchment or foil in half to cover the catfish, then tightly fold in the edges, crimping around each of the sides to seal the packets completely.
Step 4. Place the packets on a baking sheet and bake for 8 to 10 minutes or until fish flakes easily when tested with a fork; carefully unfold one side of one of the packets to check fish for doneness. To serve, tear or cut open packets carefully at the table, taking care not to get burned by the steam.
Step 2. Mix soy sauce, sherry, green onions, garlic and ginger in a shallow dish. Add catfish fillet cubes to the dish and toss to coat with marinade mixture. Set aside.
Step 3. Divide the catfish mixture among the squares of parchment or foil, placing it on one half of each square. Arrange strips of bell pepper and ham over the catfish and top with 2 lemon slices. Spoon some of the remaining marinade mixture over each packet. Fold parchment or foil in half to cover the catfish, then tightly fold in the edges, crimping around each of the sides to seal the packets completely.
Step 4. Place the packets on a baking sheet and bake for 8 to 10 minutes or until fish flakes easily when tested with a fork; carefully unfold one side of one of the packets to check fish for doneness. To serve, tear or cut open packets carefully at the table, taking care not to get burned by the steam.