Prep Time: 1 Hour
Yields: 6 Servings

Comment:
Whether farm raised or fresh caught, catfish are a favorite among Louisianians. Although the favorite method of preparation for the fish is fried, this recipe creates a more elegant dish. The interesting style of catfish wrapped around stuffing creates a beautiful plate presentation. This dish can be recreated with any thin-cut fillet of fish such as trout.

Ingredients:
6 (5–7 ounce) catfish fillets
1 pound crawfish tails, chopped
¾ cup butter
½ cup minced onions
½ cup minced celery
½ cup minced green bell peppers
½ cup diced red bell peppers
2 tbsps minced garlic
1 egg, beaten
salt and black pepper to taste
granulated garlic to taste
¾ cup Italian bread crumbs
½ cup chopped parsley, divided
¾ cup water
½ cup white wine
¾ cup melted butter
1 tbsp paprika

Method:
Preheat oven to 375°F. In a heavy-bottomed sauté pan, melt ¾ cup butter over medium-high heat. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Remove from heat and set aside. In a large mixing bowl, blend together chopped crawfish tails and egg. Add cooked vegetables and mix well. Season to taste using salt, pepper and granulated garlic. Sprinkle in approximately half of bread crumbs, blending well. Add remaining bread crumbs if necessary. Stuffing should not be too dry. However, it should hold together well when pressed between your fingers. Stir in ¼ cup parsley and blend well. NOTE: I suggest frying a small patty of stuffing in a skillet with 1 tablespoon vegetable oil to sample the flavor. Adjust seasonings if necessary. Spoon an equal amount of stuffing into the center of each fillet, roll each fillet into a turban shape and secure with a toothpick. Place fish in baking pan then add water and wine. Drizzle turbans with melted butter then sprinkle with paprika, remaining parsley, salt, pepper and granulated garlic. Bake 20 minutes or until stuffing reaches 160°F. Remove from oven, transfer to a warm serving platter and serve hot.