Farm-Raised Catfish with Bacon and Horseradish the Editors of Publications International, Ltd.
Farm-Raised Catfish with Bacon and Horseradish
Makes 6 servings
|6||(4- to 5-ounce) farm-raised catfish fillets, fresh or frozen|
|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|
|1/8||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.
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