Catfish With Mushroom and Spinach Stuffing
photo by GirlEatsWorld
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 2 s catfish fillets (6 oz. )
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons chopped shallots
- 8 ounces portabella mushrooms, finely chopped
- 2 cups fresh spinach, stems removed, roughly chopped
- 2 tablespoons dry white wine
- 2 tablespoons flour
- 1⁄2 cup heavy cream
- 1⁄2 teaspoon fresh lemon juice
- 1 pinch cayenne
- 2 tablespoons cashews, coarsly chopped
- 1⁄8 teaspoon salt, to taste
- 1 tablespoon butter, melted
- breadcrumbs (optional)
- fresh lemon wedge
directions
- Preheat oven to 450 degrees F and place oven rack in upper third of oven.
- To make the stuffing, in a large skillet heat butter and oil over medium heat.
- Add shallots and saute until softened, not brown, about 2-3 minutes.
- Add mushrooms and saute until tender and most liquid has evaporated, 5-8 minutes.
- Add wine and stir until almost all evaporated.
- Sprinkle mushrooms with flour and stir well to incorporate, 2-3 minutes.
- Raise heat to high, toss in the spinach and add cream to skillet cooking to a boil, stirring constantly until thickened.
- Remove from heat and stir in lemon juice, cayenne, cashews and salt.
- Mix well, as the mixture will be somewhat thick, taste, and adjust salt if necessary, keeping in mind that if you are using salted cashews you may need less salt.
- Butter or spray a baking dish and divide stuffing into two separate mounds and top each with a catfish fillet.
- Sprinkle fillets with breadcrumbs if using, then drizzle with melted butter.
- Bake in upper third of oven for 15-20 minutes, until fish flakes easily around the edges.
- Serve with lemon wedges.
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Reviews
-
YUM!This was delicious catfish and we will be making it again, DH suggested the stuffing was so good it could stand on it's own as a side dish!!The instructions were very clear and easy to follow, I did have to use 2% milk, had no cream, but it didn't matter, it worked great. The shallots, mushrooms, wine, lemon juice, cayenne and cashews were a wonderful mix with just the perfect little bite to it. The bread crumbs (I used panco) were a great finish and the timming was right on. I baked it for exactly 20 minutes, perfect flaky fish but not the least dry. Thanks for a really good dinner and we wish you lots of luck in the contest.
RECIPE SUBMITTED BY
GirlEatsWorld
United States
Pittsburgh - Animal lover. - Traveler - Lover of all things food