Catfish Supreme Recipe
A seasoned fillet of catfish wrapped around our crabmeat stuffing and broiled till perfectly done, served on a bed of smoky Creole grits and topped with a Creole cream sauce.
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Ingredients
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Catfish Fillets
Crabmeat Stuffing
Smoky Creole Grits
Creole Cream Sauce
Method
Prepare Catfish
- 1
Season the Catfish
Pat the catfish fillets dry with paper towels. Season both sides of the fillets with salt, black pepper, paprika, and garlic powder.
- 2
Prepare Crabmeat Stuffing
In a bowl, combine the crabmeat, breadcrumbs, chopped green onions, mayonnaise, Dijon mustard, and Old Bay seasoning. Mix until well combined.
- 3
Stuff the Catfish
Take a portion of the crabmeat stuffing and place it on one end of each catfish fillet. Roll the fillet around the stuffing and place seam-side down on a baking sheet.
- 4
Cook Grits
Make Creole Cream Sauce
- 8
- 9
Add Cream and Seasonings
Pour in the heavy cream and add Cajun seasoning and lemon juice. Stir and simmer for about 5 minutes until slightly thickened.
Broil Catfish
- 10
Preheat Broiler
Preheat your oven’s broiler.
- 11
Broil Catfish
Place the stuffed catfish in the broiler and cook for about 8-10 minutes, or until the fish is cooked through and flaky.
Serve
- 12
Plate the Dish
On a plate, create a bed of smoky Creole grits. Place the broiled catfish on top and drizzle with the Creole cream sauce.
- 13
Garnish
Garnish with additional chopped green onions if desired and serve immediately.
