Ingredients:
4 (6-ounce) Heartland catfish fillets
4 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
1/2 cup frozen spinach, thawed and drained of water
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes
1/2 cup cooked shrimp, chopped (or substitute with crab meat)
3 tablespoons olive oil, divided
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
Juice of 1/2 lemon
Instructions:
Prepare the Filling:
In a large bowl, combine the softened cream cheese, shredded mozzarella, grated parmesan, thawed and drained spinach, garlic powder, red pepper flakes, and chopped shrimp (or crab meat). Mix well and set aside at room temperature.
Season the Catfish Fillets:
Lay the catfish fillets out on a cutting board. Drizzle each fillet with 1 tablespoon of olive oil. Sprinkle with salt and freshly ground black pepper. Use your hands to rub the seasonings evenly into the surface of each fillet.
Stuff the Fillets:
Using a sharp knife, carefully cut a slit in each fillet to create a pocket for stuffing. Spoon 1/4 of the spinach and cheese mixture into each fillet’s pocket, pressing the filling in gently.
Cook the Stuffed Catfish:
In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil, butter, and lemon juice. Once the mixture begins to sizzle, carefully add the stuffed catfish fillets to the skillet.
Cook the fillets until they are seared on one side, about 6 minutes. Flip the fillets gently and use the liquids in the pan to baste the top of the fish as it cooks.
Continue cooking for an additional 6 minutes, or until the catfish is fully cooked and the filling is heated through.
Serve:
Serve the stuffed catfish fillets warm, drizzled with the pan juices. Enjoy this creamy, cheesy, and savory dish!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Servings: 4