Catfish With Mushroom And Spinach Stuffing Recipes

CATFISH WITH MUSHROOM AND SPINACH STUFFING

Steps:

• Preheat oven to 450 degrees F and place oven rack in upper third of oven.
• To make the stuffing, in a large skillet heat butter and oil over medium heat.
• Add shallots and saute until softened, not brown, about 2-3 minutes.
• Add mushrooms and saute until tender and most liquid has evaporated, 5-8 minutes.
• Add wine and stir until almost all evaporated.
• Sprinkle mushrooms with flour and stir well to incorporate, 2-3 minutes.
• Raise heat to high, toss in the spinach and add cream to skillet cooking to a boil, stirring constantly until thickened.
• Remove from heat and stir in lemon juice, cayenne, cashews and salt.
• Mix well, as the mixture will be somewhat thick, taste, and adjust salt if necessary, keeping in mind that if you are using salted cashews you may need less salt.
• Butter or spray a baking dish and divide stuffing into two separate mounds and top each with a catfish fillet.
• Sprinkle fillets with breadcrumbs if using, then drizzle with melted butter.
• Bake in upper third of oven for 15-20 minutes, until fish flakes easily around the edges.
• Serve with lemon wedges.

ORZO & SPINACH STUFFING

Steps:

• Cook onion and garlic in oil in a large skillet over moderate heat, stirring occasionally, for 2 minutes.
• Add spinach and sugar; cook 4 minutes or until spinach is heated through.
• Bring chicken broth and water to boiling in a large saucepan.
• Add orzo, lemon rind and marjoram.
• Lower heat; simmer, uncovered, until tender, about 10 minutes.
• Stir in lemon juice, raisins, pine nuts and spinach mixture.
• Stuff turkey or chicken and roast.
• Or spoon stuffing into lightly buttered 13 X 9 X 2 inch baking dish.
• Bake covered, in a preheated moderate oven (375 degrees) for 40 minutes or until heated through.
• Uncover last 10 minutes for crusty top.