Caribbean Style Catfish

Name: Caribbean Style Catfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 catfish fillets; 29.58 ml low-fat margarine; 59.14 ml green pepper, chopped; 59.16 ml onions, chopped; 59.14 ml chopped almonds (optional); 118.29 ml fresh breadcrumb; 1.23 ml oregano; 59.16 ml fresh lime juice; 14.79 ml coriander or 14.79 ml parsley (chopped); 1.23 ml salt; 473.18 ml water; 2 clove garlic, crushed; 1 bay leaf; 4.92 ml red pepper flakes; lime peel

Submitted by TOOLBELT DIVA

"Caution: This recipe includes Almonds; anyone with a nut intolerance should eliminate this product entirely from the recipe. Farm-raised catfish is reported to be naturally low in overall fat and high in protein. Suggested serving with a plain green salad, (olive oil and balsamic vinegar dressing); steamed corn on the cob. A lovely, thick-meat fish, enjoyed frequently by our household. A recipe brochure by DELTA PRIDE, picked up at the supermarket, added to my files and referenced frequently for quick cooking meals."

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photo by Thorsten

Ready In:: 45mins
Ingredients:: 15
Serves:: 4

ingredients

4 catfish fillets
29.58 ml low-fat margarine
59.14 ml green pepper, chopped
59.16 ml onions, chopped
59.14 ml chopped almonds (optional)
118.29 ml fresh breadcrumb
1.23 ml oregano
59.16 ml fresh lime juice
14.79 ml coriander or 14.79 ml parsley (chopped)
1.23 ml salt
473.18 ml water
2 clove garlic, crushed
1 bay leaf
4.92 ml red pepper flakes
lime peel

directions

Preheat oven to 400 degrees F.
Melt margarine in skillet.
Add green pepper and 2 tbsp onion.
Saute until onion is transparent.
Add almonds, (OPTIONAL) bread crumbs, oregano, one tbsp lime juice, coriander (or parsley), and salt.
Mix well.
Spoon filling down centre of each catfish fillet.
Roll up and secure with toothpicks.
In shallow baking pan, combine remaining 2 tbsp onion, water, garlic, bay leaf, red pepper and remaining 3 tbsp lime juice.
Place catfish in pan.
Bake in pre-heated oven for 30-35 minutes, basting occasionally until catfish flakes easily.
Remove catfish to serving platter.
Granish platter with strips of lime peel.

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Reviews

Did not care for this one much and think it may be because I have never poached fish and wasn't accustomed to it - also, I'm not a big fan of catfish. Stuffing was very good and seasonings were interesting!

caward7470
Wonderful, just wonderful. Beside an european type of catfish I have used a white flesh fish called Pangasius (it has a wonderful nutty flavor). This recipe is so easy to make and to roll it up makes it a beeauty. But the best, it will keep all flavours in the fish roll ups, great. Instead of red pepper flakes I used fresh chilis to give it a very spicy touch. It works well. I love this flavourful carribean styled fish dishes. And this one is fantastic. If you make it for guests I would suggest to use different firm fleshed fish types. Thanks for sharing this wonderful recipe.

Thorsten
Toolie darlin', this recipe is to die for. DH bought 15lbs. of catfish filets and I pulled this recipe out this morning and told him to make me some for lunch.... WOWOWOW !!! Thanks for the great recipe. The combination of flavors was outstanding! THANK YOU FOR SHARING!

Sherrybeth

RECIPE SUBMITTED BY

TOOLBELT DIVA

Toronto, 0

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