Lynn's
Cream Cheese Stuffed Catfish
4 (6-8 oz.) farm-raised catfish fillets, fresh or frozen
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon juice
1 cup fresh bread crumbs
3 tablespoons cream cheese
1 tablespoon lemon juice
1 tablespoon chopped celery
1 tablespoon chopped onion
1 teaspoon dried parsley
1 teaspoon ground thyme
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices bacon
lemon slices
pimiento strips
Thaw fish, if frozen. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Sprinkle fish with 1 teaspoon lemon juice. Combine bread crumbs, cream cheese, 1
teaspoon lemon juice, celery, onion, parsley, thyme, 1/2 teaspoon salt, and 1/4
teaspoon pepper. Divide stuffing into 4 portions. Place 1 portion of stuffing at
one end of each fillet. Roll fish around stuffing. Fry bacon until cooked, but
not crisp. Wrap 2 slices of bacon around each fillet; secure with a toothpick.
Place fish rolls in a lightly greased baking dish. Bake in a moderate oven at
350° F. for 15 - 20 minutes or until fish flakes easily when tested with a
fork. Remove toothpicks before serving. Garnish with lemon slices and pimiento
strips.
Makes 4 servings
Life is thirst.
- Leonard Michaels