Description
Stuffed Catfish with Spinach, Shrimp, and Cheese is an elegant and wholesome dinner recipe featuring tender catfish fillets filled with a savory blend of fresh spinach, succulent shrimp, cream cheese, and mozzarella. This dish balances rich flavors and nutritious ingredients, perfect for special occasions or elevating everyday meals with ease and versatility.
Ingredients
Fish
- Fresh boneless catfish fillets – 4 fillets (6 ounces each)
Filling
- Fresh spinach – 2 cups, roughly chopped
- Shrimp – ½ pound small, peeled and deveined
- Cream cheese – 4 ounces, softened
- Mozzarella cheese – ½ cup shredded
- Garlic – 2 cloves, minced
- Onion – ½ medium, finely chopped
- Lemon juice – 1 tablespoon fresh
- Salt – 1 teaspoon, divided
- Black pepper – ½ teaspoon, divided
Cooking
- Olive oil – 2 tablespoons
Instructions
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Add minced garlic and chopped onions, sautéing until translucent and fragrant. Stir in the chopped fresh spinach and cook until wilted. Add the peeled and deveined shrimp and cook until they turn pink and opaque. Remove the skillet from heat and allow the mixture to cool slightly. Then mix in softened cream cheese, shredded mozzarella, lemon juice, salt, and pepper to create a creamy, flavorful filling.
- Prepare the Catfish Fillets: Pat the catfish fillets dry with paper towels to ensure even cooking. Carefully cut a pocket in the thickest part of each fillet, ensuring not to slice through completely. This pocket will hold the stuffing.
- Stuff the Catfish: Spoon the prepared spinach, shrimp, and cheese filling into each catfish pocket, pressing gently to secure the stuffing inside. Use toothpicks if necessary to keep the pocket closed during cooking.
- Cook the Stuffed Catfish: Heat a bit of olive oil in a non-stick skillet over medium heat. Place the stuffed catfish fillets carefully in the pan and cook for about 4 to 5 minutes per side, until the fish is opaque and flakes easily with a fork. Alternatively, bake the stuffed fillets in a preheated oven at 375°F (190°C) for approximately 20 minutes.
- Serve and Enjoy: Once cooked, carefully plate the stuffed catfish, removing any toothpicks. Garnish with fresh lemon wedges and chopped parsley if desired, and serve warm for a delightful dining experience.
Notes
- Choose fresh catfish for the best texture and flavor.
- Do not overfill the fish pockets to prevent stuffing from spilling out.
- Squeeze excess moisture from cooked spinach to avoid soggy filling.
- Cook on medium heat to keep the fish juicy and prevent drying out.
- Allow the stuffed catfish to rest a few minutes after cooking to set the filling and lock in juices.
Nutrition
- Serving Size: 1 stuffed catfish fillet
- Calories: 320
- Sugar: 2g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg