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Spinach Stuffed Catfish Fillets
- Total Time: 35 mins
- Yield: 2-4 1x
Ingredients
Scale
- Heartland catfish fillets
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella
- 1/3 cup grated parmesan cheese
- 1/2 cup frozen spinach, thawed and drained of water
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- 4 (6-ounce) catfish fillets
- 3 tablespoons olive oil, divided
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons butter
- Juice of 1/2 lemon
Instructions
- In a large bowl, mix cream cheese, mozzarella, parmesan, spinach, garlic powder and red pepper flakes.
- Set aside (leave at room temperature).
- Lay the catfish fillets out on a cutting board.
- Drizzle fillets with 1 tablespoon olive oil and then sprinkle with salt and pepper. Use your hands to rub the seasonings into the surface of the fish.
- Using a sharp knife, cut each fillet in half
- Spoon 1/4 of the spinach mixture into the fillet.
- In a large skillet over medium heat, heat the remaining oil, butter and lemon juice. Once the liquid begins to sizzle, add the catfish fillets and cook until seared, about 6 minutes.
- Flip fillets and use the liquids in the pan to baste the top of the fish.
- Cook for about another 6 minutes. Serve warm.
- Prep Time: 15 mins
- Cook Time: 20 mins
