Fish and Seafood Recipes
Bacon Wrapped Catfish with Cream Cheese Stuffing
Catfish filets stuffed with a cream cheese/jalapeno mixture, then wrapped with bacon.
Yield: 8 servings
Ingredients
- 8 (3 to 5 ounce) U.S. Farm-Raised Catfish Fillets
- Seasoned salt
- Paprika
- 8 slices smoked bacon
- 1 cup Italian breadcrumbs
- 4 ounces cream cheese, softened
- 2 tablespoons diced, jarred jalapeños
- 2 tablespoons fresh lemon juice
- 1 teaspoon celery salt
- 2 tablespoons onion, finely chopped
- 2 teaspoons dried parsley
- 1 teaspoon ground thyme
Instructions
- Heat oven to 375 degrees F.
- Place bacon on sheet pan in single layer and bake for 10 minutes or until lightly browned.
- Combine breadcrumbs, cream cheese, jalapeños, lemon juice, celery salt, onion, parsley and thyme. Divide into 8 portions.
- Lightly dust fillets with seasoned salt. Place fillets flat side up. Place 1 portion of stuffing in middle of each fillet. Wrap thin side of fillet toward center, then thicker side toward center. Secure with a wooden pick. Wrap 1 slice
of bacon around each fillet, securing with wooden picks. Sprinkle tops with paprika.
- Spray cooking rack and baking sheet with cooking spray. Place catfish rolls on rack. Bake 20 to 30 minutes or until fish is cooked through.
- Remove wooden picks. Garnish with lemon slices and parsley.
Attribution
Recipe and photo used with permission from:
The Catfish Institute