Friday, March 23, 2012

Catfish Dive In

I found this recipe for Catfish Divan over at Ms. enPlace. This is actually the recipe that prompted me to begin following her blog. It looked super yummy and tastes even better! Yes - better than super yummy! So good you'll want to dive into the pan with your fork and not share, but don't worry, I shared.

1 - 1 1/2 lbs catfish fillets
1/2 lime
4 green onions, sliced
1/2 cup white zinfandel
nonstick cooking spray
sea salt and fresh ground black pepper
10 oz frozen chopped broccoli, thawed
2 Tbsp butter
2 Tbsp flour
1/2 cup half -n- half, room temperature
3/4 tsp salt
1/2 cup parmesan cheese, divided
1/4 cup sliced almonds

Cut thin slice from the 1/2 lime. Rub fillets with slice of lime, squeezing slightly, discard lime slice when done. In skillet large enough to lay fillets flat, place onion and wine.
Add fillets. Simmer over low heat, basting with wine, until fish begins to flake. Spray baking dish with nonstick spray.Place fillets in single layer in baking dish, reserving the 1/2 cup of wine sauce. Season fillets to taste with salt and pepper. Set aside.

Preheat oven to 350 degrees.
In saucepan, over low heat, melt butter till bubbly. Stir in flour, mixing well. Stir in half -n- half, 3/4 tsp salt and reserved 1/2 cup wine sauce. Continue stirring until sauce is thick and bubbly, about four minutes. Remove from heat, add 1/4 cup parmesan cheese and juice from the remaining 1/2 lime, stirring till mixed in. Set aside.

Spread chopped broccoli over fillets. Top with sauce. Sprinkle on remaining 1/4 cup parmesan and almonds. Bake at 350 degrees for about 20 minutes, sauce should be bubbly.
Serve and enjoy!


  1. Awww...thanks, Terry. I have to tell you something funny. The first time I served this, my son gave it the stink eye. After trying a bite, he said, "well, it tastes better than it looks." Thanks for trying it--glad you liked it!

  2. I enjoy cat fish. It reminds me of a fish I used to get back in Mumbai "pomfret". I like the way you have cooked this. Looks great!


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