Friday, May 07, 2010


makes six servings

6 (4 to 5-ounce) farm-raised catfish fillets, fresh or frozen
2 tablespoons butter
1/4 cup chopped onion
1 (8-ounce) package cream cheese, softened
1/4 cup dry white wine
2 tablespoons shredded horseradish
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
4 strips bacon, cooked crisp, crumbled
2 tablespoons finely chopped fresh parsley, for garnish

If frozen, thaw fish fillets according to package directions; rinse and pat dry. Preheat oven to 350°F. Grease large baking dish. Arrange fillets in single layer in dish. Melt butter in small skillet over medium-high heat. Add onion; cook and stir until softened. Combine cream cheese, wine, horseradish, mustard, salt and pepper in small bowl; stir in onion. Pour this mixture over fish and top with crumbled bacon. Bake 30 minutes or until fish flakes easily when tested with fork. Garnish with parsley. Serve immediately.

bacon recipe courtesy of:, One Capital City Plaza, 3350 Peachtree Road, Suite 1500, Atlanta, Georgia 30326, 404-760-4729

No comments: