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Catfish Fettuccine Alfredo
Ingredients
Scale
- Catfish fillets (generously seasoned with Cajun seasoning)
- 16 oz. Fettuccine noodles
- 2 tablespoons olive oil, divided
- 8 tbsp butter (1 stick), divided
- 2 cups (1 pint) heavy cream
- 4 oz. cream cheese
- 2 teaspoons garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ⅓ cup fresh basil, chopped (optional)
- ⅓ cup parsley, chopped
- 1 cup quality grated Parmesan cheese
Instructions
- Preheat oven to 400°F.
- Heat a heavy skillet over medium-high heat. Add half the olive oil and half the butter. Sear the fish fillets in the hot oil/butter, flipping once so that both sides are browned very well (almost blackened).
- Transfer fillets to a baking sheet and repeat until all fillets are seared and ready to go in the oven. Finish the fish by cooking uncovered for about 10 minutes in the oven.
- Meanwhile, make your Alfredo sauce in the heavy skillet you used to sear the fish. Pour out some of the excess grease, leaving enough to coat the bottom of the skillet and all the good bits that are stuck to the bottom. To make the sauce, return the pan to low heat and add the remaining butter, heavy cream, cream cheese, garlic, basil (optional), parsley, salt, pepper, Italian seasoning, and grated Parmesan cheese. Bring to a gentle simmer and continue to cook, whisking frequently, for about five minutes or until it starts to thicken.
- To serve, toss your cooked/drained fettuccine into the sauce, swirl it around a bit, and then plate it with a piece of fish.
