2 Heartland Catfish Fillets
3 Tablespoons Butter, divided
½ Red Bell Pepper*, roasted, peeled and chopped
½ Red Bell Pepper*, roasted, peeled and puréed
*Substitute for 6 oz. Roasted Red Bell Peppers in jar
1 Onion, diced
2 Cloves Garlic, diced
½ Cup Heavy Cream
½ Cup Parmesan Cheese
Salt and Pepper, to taste
¼ Cup Parsley, chopped


    Click here for instructions with step-by-step pictures.

    1. MELT one tablespoon butter in a heavy-bottomed, non-stick skillet. Sear one fillet for 3-4 minutes on each side until cooked through.
    2. SEASON to taste with salt and pepper, then remove fillet from pan and set aside to rest. Repeat with one more tablespoon of butter and remaining fillet.
    3. ADD final tablespoon of butter to the pan with onion and garlic. Sauté until translucent and fragrant, about 4-5 minutes.
    4. ADD chopped and puréed roasted red peppers to the pan, stirring intermittently for another 4-5 minutes.
    5. STIR in heavy cream and Parmesan cheese, then remove the pan from the heat. Add half of chopped parsley to the sauce. Taste and add additional salt and pepper if needed.
    6. PLATE the catfish with sauce spooned on top and garnish with remaining chopped parsley. Serve with pasta, a green salad and a slice of crusty bread.