Monday, April 15, 2013

catfish bread

I have several friends who are pescetarians, meaning the only meat they eat is fish. Sounds great, until I realized I could never have a steak or a burger or a turkey sandwich. But this recipe is delicious, and has nothing in it that once walked the Earth.

Katy’s Catfish Bread

4 (3-5 oz) catfish fillets (Simmons Catfish! Be sure to like them on Facebook for more recipes!)
½ c. soy sauce
1 T. creole seasoning (like Tony Chachere’s)
½ c. unsalted butter, softened
½ c. mayonnaise
½ c. shredded parmesan cheese
4 oz. can of black olives (I left these out)
6 green onions, chopped (green part only)
2 cups (total) shredded mozzarella and cheddar cheese
1 t. Worcestershire sauce
½ t. garlic powder
½ t. garlic salt
Dash of cayenne pepper
2-3 drops of Tabasco sauce (I prefer Louisiana)
1 loaf French baguette (I sliced mine up and made it into crostini)

Preheat oven to 375 degrees. Place catfish fillets on baking sheet. Cover with soy sauce and sprinkle with creole seasoning. Bake for 20-25 min. or until catfish flakes easily. Crumble fillets and set aside.

Make a paste with the butter, mayo, parm, olives, onions, shredded cheeses, Worcestershire, garlic powder, garlic salt, cayenne and Tabasco. Mix paste with crumbled catfish. (You can make this 2-3 days ahead and store in the fridge!)

Spread catfish paste on halved French bread (or crostini, in my case) and place on baking sheet. Place in a 400 degree oven for 10-15 min or until slightly brown on top and cheese is melted. Serve warm.

And that’s how you do it. I took it to a party this weekend, and both kids and adults loved it.
Do you have a favorite pescetarian dish?

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