Catfish with Pecan Cream Cheese
Recipe type: Seafood
Serves: 2
  • 2 catfish 1/4" thick fillets (6 to 10; skin removed)
  • 1 teaspoon Cajun spice
  • 2/3 Cup cream cheese; softened
  • 1 teaspoon freshly-squeezed lemon juice
  • 1 green onion, white and green part; minced
  • 1/4 Cup roasted pecans; chopped
  • 2 Tablespoons dry cornbread stuffing; smashed
  • salt, to taste
  • freshly-ground black pepper, to taste
  1. Season fillets with Cajun spice. In a small bowl, combine remaining ingredients. Lay fillets flat on surface. Spread cream cheese mixture evenly over each fillet. Starting at one end, roll each fillet snugly and secure with a wooden skewer. Sprinkle additional cornbread stuffing over top and bake in a preheated 400 degree oven for 15 minutes. Remove skewer and serve. This recipe yields 2 servings.
  2. Comments: I've used this recipe on a variety of both freshwater and saltwater fish. The key is to make sure that the fillets are thin enough to roll up without a struggle and thick enough to keep from tearing. Per Serving (excluding unknown items): 365 Calories; 36g Fat (85.9 percent calories from fat); 7g Protein; 6g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 336mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 6 1/2 Fat.
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.