Catfish filets stuffed with a cream cheese/jalapeno mixture, then wrapped with
8 (3-5-ounce) U.S. Farm-Raised Catfish Fillets
8 slices smoked bacon
1 cup Italian breadcrumbs
4 ounces cream cheese, softened
2 tablespoons diced, jarred jalapeños
2 tablespoons fresh lemon juice
1 teaspoon celery salt
2 tablespoons onion, finely chopped
2 teaspoons dried parsley
1 teaspoon ground thyme
Heat oven to 375 degrees F.
Place bacon on sheet pan in single layer and bake for 10 minutes or until
Combine breadcrumbs, cream cheese, jalapeños, lemon juice, celery salt,
onion, parsley and thyme. Divide into 8 portions.
Lightly dust fillets with seasoned salt. Place fillets flat side up. Place
1 portion of stuffing in middle of each fillet. Wrap thin side of fillet toward
center, then thicker side toward center. Secure with a toothpick. Wrap 1 slice
of bacon around each fillet, securing with toothpicks. Sprinkle tops with paprika.
Spray cooking rack and baking sheet with cooking spray. Place catfish rolls
on rack. Bake 20 to 30 minutes or until fish is cooked through.
Remove toothpicks. Garnish with lemon slices and parsley.