4 5-7 oz Heartland Catfish Fillets
4 tablespoons butter, divided
¼ cup onion, chopped
¼ cup celery, chopped
¼ cup red bell pepper, chopped
2 cloves garlic, minced
½ teaspoon liquid crab boil
16 oz cream cheese
½ cup mayonnaise
½ cup ounces black olives, chopped
¾ cup mozzarella cheese, shredded
1½ cup cheddar cheese, shredded, divided
1 tablespoon fresh parsley, minced
Salt and pepper, to taste
1 loaf French bread


This recipe was developed in conjunction with the Viking Cooking School.

    1. MELT 2 tablespoons of the butter in a medium sauté pan. Add onions, celery and bell pepper. Sauté until vegetables are almost translucent, about 5 minutes. Add minced garlic and sauté 1 more minute. Remove from heat and set aside until needed.
    2. MELT the remaining 2 tablespoons of the butter and add the crab boil. Lay the catfish in a single layer on a lined baking sheet. Brush with the butter mixture and bake at 350 degrees for 5 minutes, or until flaky.
    3. MIX cream cheese, mayonnaise, onion mixture, olives, mozzarella and ¾ cup of the shredded cheddar in a stand mixer. Add parsley, salt and pepper. Flake catfish and gently fold into cheese mixture.
    4. CUT the bread in half lengthwise and place on a baking sheet. Spread the catfish mixture on each cut half. Top with remaining ¾ cup of cheddar.
    5. BAKE for 10 minutes or until cheese is melted and bubbly. Cut into individual slices and serve immediately.